Sweet corn & coconut soup with prawn toasts

SERVES PREP + COOK TIME 35 MINUTES

1 tablespoon sesame oil

4 eschalots, chopped finely

4 cloves garlic, crushed

1 tablespoon finely grated ginger

6 ears of corn, kernels removed

750ml vegetable or chicken stock 400g can coconut cream toasted flaked coconut, sliced green chilli, green onions, to serve

PRAWN TOASTS

200g peeled uncooked prawns

1 clove garlic, crushed

1 teaspoon finely grated ginger

1 egg white

1 teaspoon caster sugar

1 teaspoon soy sauce

2 teaspoons green onions, sliced thinly 4 slices white bread, crusts removed 100g black and white sesame seeds vegetable oil for shallow frying

1 Heat sesame oil in a large saucepan over medium heat. Add eschalot, garlic and ginger and cook for 4-6 minutes, or until fragrant and soft. Add the corn and cook for 2 minutes.

2 Add stock and most of the coconut cream (reserving 1/4 cup for serving). Bring to a simmer then reduce heat to low, cook, covered loosely, for 20 minutes, or until corn is tender and soup has thickened slightly.

3 PRAWN TOASTS Meanwhile, place prawns, garlic, ginger, egg white, sugar and soy in a food processor and process until a chunky paste. Add spring onion and pulse to combine. Spread the prawn mixture over the bread, taking it right to the edges of the bread. Place sesame seeds onto a plate. Press bread, prawnside down in seeds to coat..

4 Heat 3cm of oil in a large frying pan over medium heat. Carefully add the toasts, prawn side down. Cook for 2-3 minutes. Turn and cook for a further 2 minutes, or until golden and prawns are cooked. Cut in half on the diagonal.

5 Divide soup between warmed bowls. Top with reserved coconut milk, flaked coconut, green chilli, green onion and serve with prawn toasts.

Soup suitable to freeze.