Prawn and corn soup

Prawn and corn soup

By
From
Top With Cinnamon
Serves
3-4
Photographer
Izy Hossack

I’m pretty sure that the intersection of seafood with sweet corn is a meant-to-be thing. Clam, paprika and corn chowder is incredible, as is spicy corn-Manchego-lime salsa with garlicky sautéed whole prawns (do all of these things, please. You’ll be happy). With that said, I’m not sure why I ever doubted this recipe – it is sweet and garlicky to the max, and it’s exactly what you want with a side of warm bread.

Ingredients

Quantity Ingredient
2 shallots, peeled and finely chopped
1 tablespoon vegetable oil
5 garlic cloves, peeled and minced
1 litre low-sodium vegetable stock
2 tablespoons fish sauce
220g prawns, cooked, peeled and cleaned
2 tablespoons fresh coriander, chopped
200g canned sweetcorn, drained

Method

  1. In a large pan, fry the shallots in the oil over a medium heat until translucent, then add the garlic and cook for 1 minute. Add the stock and fish sauce and stir together. Leave to cook for 10 minutes while you prepare the corn.
  2. Place the corn in a blender and pulse a few times, leaving some larger and smaller pieces. (Alternatively, place the corn in a bowl and use a hand-held blender to lightly mash the corn). Add to the pan with the prawns and heat through for 1 minute. Serve sprinkled with the fresh coriander.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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