fw extras >> recipes

prawn curry soup

ingredients ­ 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 voilà!

© fleurri weurri 2002

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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, Fruitière 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 (François Bleger 1998) or dryer (Didier Beck 1998) according to your own taste.

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• Aubergine Mousse
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• Summer Creme Caramel

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