SPICY SWEETCORN AND PRAWN SOUP

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.