Turtle soup with angelica and dried longans

There is actually an area in Singapore that serves this soup all year round. That the shops selling this are in a rather naughty district probably testifies to its reputedly aphrodisiacal properties.

Turtle soup [Photo by Pauline D. Loh/China Daily]

Ingredients (serves 4 to 6):

1 whole Chinese soft-shell turtle (abt 1 kg)

50g dried longan meat

50g wolfberries

30g sliced Chinese angelica root

3-4 slices ginger

Salt to taste

Thinly sliced ginger julienne

Method:

1. You can buy the turtle ready dressed from the seafood shops. All you have to do is to chop it into bite-sized pieces. Then blanch the turtle meat with boiling water. Set aside.

2. Heat up a large pot of water, about 3 liters, and add meat, ginger and herbs, reserving half the wolfberries.

3. Skim off any froth or scum as the pot comes to a boil. Turn the heat down to low.

4. Allow the soup to simmer for an hour and 15 minutes. Add the reserved wolfberries just before turning off the fire.

5. Season to taste. Garnish with plenty of very thinly sliced ginger julienne.