prawn curry soup ingredients Ğ 4 servings 1 apple 1 banana 4 onions 1 lime 4 garlic cloves 200 g cooked peeled prawns 1 glass coconut milk water (1 pint) fresh coriander curry powder (2 tablespoons) vegetable oil salt, pepper · peel and chop onions · lightly fry in a little oil for 2-3 minutes in a saucepan · cover with water, add salt and pepper, bring to boil · simmer for 5 minutes or so · in the meantime, peel and chop apples and 2 whole garlic cloves · add apples and garlic to soup, simmer for another 4 minutes · peel banana and add to soup with coconut milk, coriander and curry powder · bring back to boil, simmer for a further 2 minutes · take off the fire and blend - cover and keep warm · stir fry prawn in frying pan with thinly chop garlic for 2 minutes · juice the lime, chop a few coriander leaves · add the lime juice to the prawns, with the coriander · reduce over fire for another 2 minutes, until most of the juice is gone TO SERVE · spoon the prawns into individual bowls · pour soup over prawns · drizzle a little coconut milk (or cream) over the soup · sprinkle with more chopped coriander · (you can also try and balance a couple of prawns on top of the soup, but they tend to drawn. the trick is to place them on top of the coriander) et voilˆ! Wine For this course the choice is rather difficult, due to the sweetness of the fruit in the soup. One might want to try a yellow arbois (arbois jaune, Fruitire vinicole d'Arbois, Vin Jaune, 1993, which is quite intense and has a peppery and nutty nose), or else a patrimonio (the best of Corsican wines, if possible a Domaine Leccia 1999 or older). Or even an Alsacian tokay-pinot gris (not a Hungarian Tokay, though). If opting for tokay, it could be chosen rather sweet (Franois Bleger 1998) or dryer (Didier Beck 1998) according to your own taste.