Chilled cucumber soup with Cajun prawns

Posted by adm On March - 24 - 2012

How to cook Chilled cucumber soup with Cajun prawns


  • 3 (most 600g) Lebanese cucumbers, sliced
  • 250ml (1 cup) buttermilk
  • 250ml (1 cup) weewee
  • 2 shallots, ends cut, sliced
  • 2 tbs chopped fresh deal
  • 1/2 tsp saltiness
  • 18 green prawns, peeled leaving tails inviolate
  • 1 1/2 tbs Cajun seasoning
  • Olive oil spraying
  • Mint leaves, spare, to answer

How to:

  • Place the cuke, buttermilk, h2o, shallot, chopped mint and salt in the bowl of a food processor and process for 2 proceedings. Transfer to a large jug. Taste and season with salt and peppercorn. Cover with plastic wrap and place in the fridge for 2 hours or until well chilled.

  • To butterfly the prawns, use a small sharp knife to cut a slit lengthways along the centre of the back of each shrimp (don't cut all the way through). Devein. Gently open each prawn and press down slightly to drop. Place the prawns in a bowlful. Add seasoning and toss to coating.

  • Preheat a large frying pan over medium-high heating. Spray with olive oil spraying. Add half the prawns and cook for 2 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep tender. Repeat with the remaining prawns.

  • Divide the soup among serving bowls and set 3 prawns in the essence. Sprinkle with mint leaves to dish.

  • This recipe serves 6 as a freshman.

  • To make this recipe gluten release, use a gluten-free Cajun seasoning.

  • Version: Chilled cucumber soup with tandoori prawns Omit the Cajun seasoning. Marinate the green prawns in a bought tandoori marinade for 1 hour and then continue from step 3.

  • Cooking time:10 min.

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