Chilli corn soup with seared prawns

Enjoyable Chilli corn soup with seared prawns Recipe

Smooth, creamy sweet corn soup packs a surprising punch with the inspired addition of spicy sambal oelek paste.
Chilli corn soup with seared prawns
Prep Time : 0:40 | Cook Time : 0:30 | Total Time : 1:10 | Serving : 6 person.


  • 500ml (2 cups) vegetable oil

  • 3 round (20cm-diameter) flour tortillas, cut into 36 wedges

  • 6 (about 800g) corncobs, husks and silk removed

  • 450ml pouring cream

  • 900ml milk

  • 2 garlic cloves, finely sliced

  • 1-2 teaspoons sambal oelek

  • 2 tablespoons olive oil

  • 18 (about 600g) medium green prawns, peeled leaving tails intact, deveined

  • Fresh coriander leaves, to serve


  • Step 1

    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.

  • Step 2

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

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

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

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