Chilli corn soup with seared prawns
- 09.03.2017
- 1 148
Smooth, creamy sweet corn soup packs a surprising punch with the inspired addition of spicy sambal oelek paste.
Recipe «Chilli corn soup with seared prawns» presented in category Recipes / Soups, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 500ml vegetable oil, 3 round flour tortillas, cut into 36 wedges, 6 corncobs, husks and silk removed, 450ml pouring cream, 900ml milk , 2 garlic cloves, finely sliced, 1-2 tsp sambal oelek, 2 tbsp olive oil , 18 medium green prawns, peeled leaving tails intact, deveined, Fresh coriander leaves, to serve.
Ingredients:
- 500ml vegetable oil
- 3 round flour tortillas, cut into 36 wedges
- 6 corncobs, husks and silk removed
- 450ml pouring cream
- 900ml milk
- 2 garlic cloves, finely sliced
- 1-2 tsp sambal oelek
- 2 tbsp olive oil
- 18 medium green prawns, peeled leaving tails intact, deveined
- Fresh coriander leaves, to serve
Instructions
- Place the vegetable oil in a wok or large frying pan. Heat to 180°C over medium-high heat (when the oil is ready a cube of bread will turn golden brown in 10 seconds). Add 6 tortilla wedges and cook for 1 minute or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 5 more batches, with remaining tortilla wedges, reheating the oil between batches. Set aside to cool completely.
- Use a sharp knife to cut down the length of the corncobs, close to the core, to remove the kernels.
- Combine the corn, cream, milk, garlic and sambal oelek in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium and cook, stirring occasionally, for 20 minutes or until the corn is tender. Set aside for 10 minutes to cool.
- Place half the corn mixture in the bowl of a food processor and process until smooth. Return to the pan. Repeat with the remaining corn mixture. Season with salt and pepper.
- Heat the olive oil in a large frying pan over medium-high heat. Add half the prawns and cook for 1 minute each side or until prawns curl and change colour. Transfer to a plate. Season with salt and pepper. Repeat with the remaining prawns.
- Divide the soup among serving bowls. Top with the prawns and coriander. Serve with the tortilla crisps.