Ingredients
1.5kg medium-sized shrimps with head attach (shell and devein, reserve 600g shells and heads), 1.1 litres water, some salt, 30ml olive oil, ½ big onion (roughly diced), ½ carrot (roughly diced), 1 celery (roughly diced), 1 leek (use white portion only, roughly sliced), some croutons

Cooking Liquid
50ml brandy, 100ml white wine, 1 litre fish or vegetable stock, 1 tbsp tomato paste, 2 fresh tomatoes (deseed and roughly diced), 2 cloves garlic (roughly chopped), 1 sprig thyme, 1 piece bay leaf, 4 tsp Hai’s Instant Lontong Paste, 50ml coconut milk, 4 stalks lemongrass (sliced), ½ cup water, 40g plain flour (mix with some water), 150ml cream, 20g butter

Seasoning
A pinch of cayenne pepper or chilli powder, a pinch of salt, a pinch of pepper

Garnishing
some chopped kaffir lime leaves, some cream

Method
Boil shrimps in water seasoned with salt for 2 mins. Remove and cool the shrimps in ice water, drain and set aside. Retain 1 litre shrimp stock for later use. Sauté shrimp shells and heads until brown. Remove and set aside. Heat up olive oil, sauté onions for 1 min. Add carrot, celery, leek and toss for a few mins. Return shrimp heads and shells to pan. Toss evenly. Add brandy and flambé. Add white wine, fish or vegetable stock, shrimp stock, tomato paste, fresh tomatoes, chopped garlic, thyme and bay leaf. Bring to a boil and skim. Lower heat and simmer for 20 mins. Remove from heat. Blend soup and ingredients into puree, strain and pour into a saucepan. Add Hai’s Instant Lontong Paste, coconut milk, lemongrass, ½ cup water and bring to a boil. Lower heat and simmer for 10 mins. Mix well flour batter and cream and add into soup to thicken. Season soup to taste. Add butter and bring to a boil. Remove from heat and place on a serving plate. Add shrimps, croutons and Garnishing. Serve