Tomato and coconut cream soup with fried shrimp

Ingredients for 2 servings:

• 5 shrimp(s), raw, peeled, without tail, approx. 20 cm, frozen
• 1 egg(s), size S
• 1 pinch(s) chicken stock powder
• 2 tbsp rice wine, dark, spicy-mild
• 1 tsp, leveled red pepper, freshly ground
• 3 tbsp corn flour
• 10 g garlic clove(s)
• 15 g ginger
• 300 g tomatoes
• 1 small chili pepper(s), green
• 5 g shrimp paste, Asian
• 100 g coconut milk, 24% fat content
• 10 g broth powder (mushroom bouillon, granules)
• 2 tbsp fish sauce (ketchup ikan)
• 1 tbsp lemon juice
• 1 tbsp, levelled sugar, fine
• n. B. Salt
• e.g. fish sauce
• n. B. pepper, red
• 2 tsp spring onion(s), green part only
• 2 tbsp sunflower oil
• 2 tbsp sesame oil, light

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

A slightly spicy soup that takes a little time to prepare. Recipe from Singapore.

Halve the thawed shrimp lengthwise. Remove any gray intestines on the back, if clearly visible. Thaw the shrimp halves on kitchen paper. For the marinade, break the egg and whisk it with the chicken stock, rice wine, and pepper until smooth. Then mix in enough cornflour to form a batter that is not too runny. Use a little more or less depending on the swelling ability of the cornflour. Marinate the thawed shrimp in this until ready to use. For the soup, peel the garlic cloves and ginger and roughly chop them. Quarter the washed tomatoes lengthwise, remove the white-green stem ends, and cut the quarters crosswise into thirds. Halve the washed chili pepper crosswise, leaving the seeds in place and discarding the stem. Finely chop the shrimp paste. Place all the soup ingredients in a blender and puree at full speed until smooth. Pour the puree into a casserole dish and bring to a boil. Simmer gently for five minutes, then season to taste with salt or fish sauce and pepper. To garnish, clean and thinly slice a spring onion. Combine the sunflower oil and sesame oil in a large pan and heat gently. Add half a tablespoon of the marinade to the pan and place half a prawn on top. Continue until the pan is full or the prawns run out. Fry until light brown and repeat the same process for the other side. Ladle the broth between serving plates, place the prawns on top, garnish, serve, and enjoy.