Chef’s Selection Evaporated Creamer
Heat up oil in a stock pot and fry prawn shells, prawn heads, onions, leeks and chili powder.
Add in water, kimchi and MARIGOLD Chef’s Selection Evaporated Creamer.
When the stock comes to a boil, season with salt and sugar.
Once the soup is boiling, it is ready to be used as a steamboat base.
Leave the steamboat soup to simmer while preparing the steamboat items in order to draw more flavour into the soup.