Chilli corn soup with seared prawns

Posted by adm On February - 4 - 2012

How to cook Chilli corn soup with seared prawns


  • 500ml (2 cups) oil
  • 3 rung (20cm-diameter) flour tortillas, dig 36 wedges
  • 6 (almost 800g) corncobs, husks and silk removed
  • 450ml pouring ointment
  • 900ml milk
  • 2 garlic cloves, finely sliced
  • 1-2 tsp sambal oelek
  • 2 tbs olive oil
  • 18 (some 600g) medium green prawns, peeled leaving tails inviolate, deveined
  • Fresh coriander leaves, to help

How to:

  • Place the vegetable oil in a wok or large frypan. Heat to 180°C over medium-high warmth (when the oil is ready a cube of bread will turn golden brown in 10 seconds). Adjoin 6 tortilla wedges and cook for 1 minute or until prosperous. Use a slotted spoon to transfer to a plate lined with paper towel. Restate, in 5 more batches, with remaining tortilla wedges, reheating the oil between batches. Set aside to cool entirely.

  • Use a sharp knife to cut down the length of the corncobs, close to the gist, to remove the kernels.

  • Combine the maize, skim, milk, garlic and sambal oelek in a saucepan over medium-high hotness. Bring to the moil. Reduce heat to medium and fudge, stirring occasionally, for 20 minutes or until the corn is bid. Set aside for 10 minutes to nerveless.

  • Place half the corn mixture in the bowl of a food processor and process until tranquil. Return to the pan. Repeat with the remaining corn assortment. Season with salt and peppercorn.

  • Heat the olive oil in a large frying pan over medium-high oestrus. Add half the prawns and cook for 1 minute each side or until prawns curl and change colouring. Transfer to a plateful. Season with salt and peppercorn. Repeat with the remaining prawns.

  • Divide the soup among serving bowls. Top with the prawns and coriander. Serve with the tortilla crisps.

  • Time plan tip: You can prepare this recipe to the end of tone 1 capable 1 day onward. Store in an airtight container. Continue to the end of tone 4 capable 5 hours leading. Store the soup in an airtight container in the fridge. Just before serving, reheat the soup in a saucepan over low heat and continue from step 5.

  • Prepare time:40 min.

    Cooking time:30 min.

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