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Chilli corn soup with seared prawns
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Spicy sambal oelek adds a kick to creamy sweet corn soup.
Instructions:
  • Heat the vegetable oil in a wok or large frying pan over medium-high heat until it reaches 180°C (test readiness by ensuring a cube of bread turns golden brown in 10 seconds). Fry 6 tortilla wedges for about 1 minute until golden, then transfer to a paper towel-lined plate using a slotted spoon. Repeat with the remaining tortilla wedges in 5 more batches, reheating the oil between each batch. Allow the tortilla wedges to cool completely before use.
  • With a sharp knife, slice downwards along the corncobs near the core to easily remove the kernels.
  • In a saucepan over medium-high heat, mix together corn, cream, milk, garlic, and sambal oelek. Bring to a boil, then lower the heat to medium. Cook for 20 minutes, stirring occasionally, until the corn is tender. Allow to cool for 10 minutes before serving.
  • Puree half of the corn mixture in a food processor until smooth, then transfer it back to the pan. Repeat with the rest of the corn mixture. Season with salt and pepper to taste.
  • In a large frying pan over medium-high heat, heat the olive oil until shimmering. Cook half of the prawns for 1 minute on each side until they curl and turn pink. Transfer to a plate and season with salt and pepper. Repeat with the remaining prawns.
  • Ladle the soup into individual bowls. Arrange the prawns and fresh coriander on top. Serve alongside the crispy tortilla chips.

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