John Myers
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Lukewarm Avocado Soup with Bombas De Camarones Y Papas
The perfect lukewarm avocado soup with bombas de camarones y papas recipe with a picture and simple step-by-step instructions.
Cold or lukewarm avocado soup
- 1 piece Red chilli pepper
- 1 piece Avocado
- 1 bunch Coriander
- 30 g Sesame
- 1 piece Lime
- 500 ml Vegetable broth
- 150 g Whole milk yogurt
- 1 pinch Salt
- 1 pinch Pepper
Bombas de Camarones y Papas – potato balls with crabs
- 500 g Boiled potatoes
- 40 g Butter
- 2 piece Egg yolk
- 50 g Grated Edam
- 1 tbsp Chopped parsley
- 1 piece Chopped onion
- 500 g Crabs
- 50 g Flour
- 50 g Breadcrumbs
- 1 piece Beaten egg
- Oil for deep-frying
- 1 pinch Salt
- 1 pinch Pepper
- Halve the chili lengthways, core and finely chop. Pluck the coriander leaves from the stalks (put a few leaves aside) and chop finely. Roast the sesame seeds in a pan without fat. Squeeze the lime. Halve the avocado, remove the stone and lift out the pulp with a tablespoon. Immediately mix the avocado meat with the lime juice.
- Mix the avocado with the chilli, vegetable stock, yogurt and coriander greens in a blender. Season with salt and pepper. Chill the soup.
- Turn the prawns in the sesame seeds. Arrange the soup in bowls. Add the prawns. Garnish with the rest of the coriander and sprinkle with the rest of the sesame seeds. Serve the soup immediately.
- Mash the boiled potatoes and mix with 25 g butter, egg yolks, cheese and parsley. Season to taste with salt and pepper. Fry the onion in the remaining butter but do not let it brown. Fold the onion and the shrimp into the potato mixture and form 1-2 cm balls out of them. Place on a coated baking sheet and chill until frying. Roll the balls in flour, dip them in the beaten egg and roll them in the breadcrumbs. Heat the frying oil in the deep fryer or a deep pan to 180 degrees and fry the balls until golden brown. Drain on paper towels and serve immediately.
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