Prawn soup with corn dumplings

Prawn soup with corn dumplings

Sopa de langostinos con bolitas

My Abuelo's Mexican Feast

For the soup


Quantity Ingredient
1 litre fish stock
4 fish heads, backbones and tails
2 carrots, sliced
1 large onion
4 garlic cloves, smashed
1 bay leaf
3 black peppercorns
500g raw large prawns, peeled and deveined, tails left on

For the sauce

Quantity Ingredient
6 green poblano chillies, seeded
60g flat-leaf parsley, finely chopped
50g coriander leaves and stalks, chopped
1 bunch basil
1/2 white onion
4 garlic cloves
60ml fish stock, from the soup
60ml extra-virgin olive oil

For the dumplings

Quantity Ingredient
500g masa dough
60g lard


  1. Place all the soup ingredients, except the prawns, in a large saucepan or stockpot and bring to the boil over a high heat. Reduce the heat to low and simmer for 45 minutes. Strain the stock into a clean saucepan.
  2. To make the sauce, place all the sauce ingredients, except the olive oil, in a blender and process until smooth.
  3. In a small, deep saucepan, heat the olive oil and fry the sauce over a medium heat, stirring constantly, for 5 minutes or until thickened slightly.
  4. Bring the soup to the boil over a high heat and then reduce to low and simmer while the dumplings are being prepared.
  5. To make the dumplings, in a small bowl, beat the masa and lard together using an electric mixer until it becomes light and fluffy. Take tablespoonfuls of the masa mixture and drop them in the boiling soup. The dumplings will be cooked when they float to the surface. Add the prawns and continue cooking for about 5 minutes or until the prawns have turned pink.
  6. Serve the soup in individual bowls, placing a few prawns and masa dumplings in each and topping with 2 teaspoons of the sauce.
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