Canh Luoi Rong Nau Tom (Cactus Leaf and Shrimp Soup), No Added Refined Sugar

Method

1. Shave the spines off the cactus leaves lengthwise from base to tip until the surface feels smooth. Rinse, then cut into strips 5 to 7cm long and 0.5cm wide, keeping the natural sap.
2. Rinse the shrimp, peel them and pull out the dark veins. Marinate with 1 tablespoon fish sauce, 1 teaspoon ground pepper and 1 minced shallot for 10 minutes. Peel the ginger and slice it thinly.
3. Heat 1 tablespoon cooking oil in a pot and fry 1 minced shallot and 1 minced clove of garlic until fragrant. Add the shrimp and stir fry over high heat for 2 to 3 minutes until they turn pink and curl tightly.
4. Pour in 800ml water, add the sliced ginger and bring to a rolling boil, then add the cactus strips. Cook for 5 to 7 minutes, stirring as little as possible so the strips stay whole.
5. Once the cactus turns pale green and the broth thickens slightly, season with 1 tablespoon fish sauce, 1 teaspoon kOBE Monk Fruit Blend, 1 teaspoon salt and 1 teaspoon seasoning powder to taste, and add sliced chili for heat if you like.
6. Scatter over the spring onion, cilantro and ground pepper, turn off the heat and ladle into bowls. Serve hot with white rice.

Tips

• Do not rinse the sap off the cactus leaf, because that is what gives the broth its body.
• Gentle stirring and an immediate stop once the leaf turns pale green keeps the strips intact.
• Cut the cactus leaf into strips about 0.5cm wide, since wider strips stay tough and take longer to take on flavor.
• Searing the shrimp before the water goes in makes the broth noticeably sweeter and more fragrant.
• A few slices of ginger added as the water boils cut any fishy note from the shrimp.