In other parts of the world large sea prawns are called shrimps but strange enough I grew up thinking shrimps are the tiny baby prawns used to make "hae bee" (small tiny dried prawns). Anyway, whatever name you wish to call them, prawns or shrimps doesn't make a difference to their taste. As long as they taste good, you can call them anything you wish.
Frankly speaking, I have never tried making this soup in fear it tastes fishy and intolerable. Maybe after a month of fish related dishes in my diet, I decided to be brave and try it out. I have had this recipe for quite a while but there was always a better alternative soup to brew which the bottom line says "non-fish base".
I guess you know by now, I am very selective of my fish dishes. Here's a dish I would highly recommend to all my readers who don't have a love affair with fish dishes. This is my mom's favourite twice-cooked fish recipe. You may use other small fishes like baby ma-yaw but for the authentic style recipe, we love to use fish head pieces. I usually settle for a fairly large sek-pan head or even a ma-yaw head. The stomach side of the big fish is also quite good for this recipe because it has the fish oil factor and the smooth texture.
Chicken soup is universally known as a "get well" soup. There are so many ways to make chicken soup. Today, I shall highlight a very nutritious soup called "Black Bean Chicken Soup". This soup is widely brewed for new mothers in confinement. 'Confinement' here means a period of time a new mother rests and replenishes her body with herbal vitamins which is believed to assist in getting her body back to good health after childbirth. During confinement, skinless black chicken is preferred but as for daily consumption, chicken breast or a small free-range skinless chicken can be used.