SPICY SWEET­CORN AND PRAWN SOUP

Friday - - Recipe Cards -

Prep time 20 mins Cook­ing time 20 mins Serves 6-8 400g prawns, peeled and de­veined 2 tbsp oil 1 onion, chopped 2 tsp freshly grated ginger 1-2 tbsp red curry paste 1 can co­conut milk 500-700ml chicken stock 2 sweet­corn cobs 2 pota­toes, peeled and cubed 1/2 fen­nel bulb, chopped 2 tbsp oys­ter sauce 4 spring onions, sliced 4 tbsp chopped co­rian­der, plus ex­tra for gar­nish­ing 5 tbsp flour 1/2 tsp peri-peri spice Lime juice, to taste 1 Set aside a few prawns for the gar­nish and roughly chop the rest. 2 Heat half the oil in a pan and sauté the onion un­til soft. Add the ginger and curry paste and sauté for 30 sec­onds. Stir in a lit­tle of the co­conut milk to loosen the mix­ture, then add the re­main­ing milk and stock. Bring to the boil. 3 Cut the sweet­corn off the cobs and add to the pan. 4 Add the pota­toes and fen­nel. Sim­mer un­til both are ten­der. Add the chopped prawns and sim­mer for 5 min­utes. 5 Add the oys­ter sauce, spring onions and co­rian­der. Sea­son to taste. 6 Blend the soup in a food pro­ces­sor un­til you achieve the de­sired con­sis­tency. 7 Dust the prawns that were set aside with flour and periperi spice. Heat the re­main­ing oil in a fry­ing pan and cook the prawns un­til golden. Driz­zle with lime juice. 8 Spoon the soup in bowls and gar­nish with the fried prawns and ex­tra co­rian­der.

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