Smooth, creamy sweet corn soup packs a surprising punch with the inspired addition of spicy sambal oelek paste.

Prep Time : 0:40 | Cook Time : 0:30 | Total Time : 1:10 | Serving : 6 person.

Ingredients

• 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

Method

• 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.