Sweetcorn soup with crispy tempura prawns
Ingredients
Metric
Imperial
Sweetcorn soup
- 4 corn on the cob
- 150g of unsalted butter
- 2 onions, peeled and diced
- 1 handful of basil leaves
- 4 tbsp of green pesto
Tempura prawns
- 16 king prawns, peeled and cooked
- 1 tbsp of cornflour
- 90g of plain flour
- 1 pinch of bicarbonate of soda
- 1 pinch of salt
- 240ml of sparkling water
- 500ml of vegetable oil
SAVE RECIPE
Equipment
- Deep fat fryer
- Blender
Method
1
Start by making the corn stock. Using a sharp knife and holding the corn in an upright position, scrape off the kernels into a bowl but reserve the cobs
- 4 corn on the cob
2
Place the cobs in a large saucepan and add enough water to cover. Bring to the boil and leave to simmer for approximately 15 minutes
3
After 15 minutes, or once the water has taken on the flavour of the corn, remove the cobs from the pan and reserve the liquid
4
Add the butter to a pan over a medium heat. Once the butter has melted, add the onions and sweat until soft and translucent
- 150g of unsalted butter
- 2 onions, peeled and diced
5
Add the kernels and sweetcorn stock and bring to the boil. Simmer until the corn has cooked through, approximately 5 minutes
6
Pour the contents of the pan into a blender and blitz until smooth. Add a little water to give the soup a thinner consistency
7
Pour the soup into a large bowl and add most of the basil leaves, reserving some for garnish. Leave for approximately 20 minutes
- 1 handful of basil leaves
8
Meanwhile, preheat a deep-fat fryer to 180°C. Alternatively, fill a deep pot or saucepan to a third of the way up and, using a cooking thermometer, heat to 180°C
- 500ml of vegetable oil
9
For the tempura batter, sift the dry ingredients into a large bowl. Whisk in the sparkling water, making sure there are no lumps
- 1 tbsp of cornflour
- 90g of plain flour
- 1 pinch of bicarbonate of soda
- 1 pinch of salt
- 240ml of sparkling water
10
Dip the prawns into the tempura batter until very lightly and evenly coated all over. Drop the prawns into the oil and fry until golden brown and crispy. Drain on kitchen towel
- 16 king prawns
11
Strain the soup into a clean pan and discard the basil leaves. Reheat the soup over a low heat
12
Divide the soup into bowls and garnish with the remainder of basil leaves. Drizzle with pesto and serve immediately with the crispy tempura prawns
- 4 tbsp of green pesto
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