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
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500ml (2 cups) vegetable oil
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3 round (20cm-diameter) flour tortillas, cut into 36 wedges
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6 (about 800g) corncobs, husks and silk removed
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450ml pouring cream
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900ml milk
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2 garlic cloves, finely sliced
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1-2 teaspoons sambal oelek
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2 tablespoons olive oil
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18 (about 600g) medium green prawns, peeled leaving tails intact, deveined
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Fresh coriander leaves, to serve
Method
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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.
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Step 2
Use a sharp knife to cut down the length of the corncobs, close to the core, to remove the kernels.
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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.
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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.
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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.
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Step 6
Divide the soup among serving bowls. Top with the prawns and coriander. Serve with the tortilla crisps.