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Tomato-chilli-coconut Soup with Shrimp in Tempura Coating

5 from 5 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 5 people
Calories 445 kcal

Ingredients
 

Soup

  • 2 tbsp Chili oil
  • 1 Shallot
  • 1 Onion
  • 3 Spring onion
  • 2 Garlic cloves
  • 0,5 Red chilli pepper
  • 1 Fresh ginger
  • 1 tbsp Tomato paste
  • 1 pinch Curry powder
  • 5 Lime leaves
  • 2 Lemongrass sticks
  • 1 shot Wormwood
  • 400 ml Sieved tomatoes
  • 150 ml Vegetable stock
  • 150 ml Poultry stock
  • 400 ml Coconut milk
  • 1 pinch Salt and pepper
  • 1 pinch Lemon sugar
  • 20 ml Coconut cream
  • 1 pinch Hawaiian salt black
  • 5 Basil leaves
  • 1 splash Chilli liqueur

Tempura shrimp

  • 5 King prawns
  • 100 g Rice flour
  • 75 g Panko flour
  • 1 L Oil
  • 1 Egg yolk
  • 100 ml Water cold
  • 1 pinch Salt
  • 1 pinch Lemon sugar

Vanilla mayonnaise

  • 200 ml Oil
  • 1 Egg
  • 1 tsp Mustard
  • 0,5 Lemon
  • 1 Vanilla pod
  • 1 pinch Salt and pepper
  • 1 pinch Lemon sugar

Instructions
 

Soup

  • For the soup, heat the oil in the saucepan. Chop the shallot, onion, spring onion, garlic cloves, chilli pepper and ginger and sauté.
  • Add the tomato paste, curry powder, lemongrass and lime leaves after a minute. After about three minutes, deglaze the whole thing with wormwood.
  • Add the passé tomatoes, vegetable and poultry stock and coconut milk. Bring the whole thing to the boil and simmer at a lower temperature.
  • Strain the soup through a thin hair sieve. Season to taste with salt, pepper, lemon sugar and cream of coconut.
  • Before serving, "pull up" the soup in a tall measuring cup with a hand blender. For decoration, put a little milk foam in the middle of the soup and serve a basil leaf on top - sprinkle with black Hawaiian salt. Provide additional heat with separate chilli oil or chilli liqueur in a pipette.

shrimp

  • For the prawns, remove the head and shell of the prawns. Cut open lengthways on the underside and remove the intestine. Cut diagonally at the rear ends directly in front of the remains of the shell and "unfold" the sides of the shrimp.
  • Put the rice flour on a plate, spread the panko on a second plate. Heat the oil in a saucepan, wok or deep fryer. Put the egg yolks in a bowl and stir briefly with a whisk. Add the ice cold water. Stir again only briefly. Then add the remaining 70 g rice flour, plenty of salt and lemon sugar to the egg-water mixture at once and stir for just a few seconds.
  • With Japanese tempura, it is important that the flour and water are only mixed a little. Lumps in the dough are welcome. First turn the prawns in the rice flour on the plate. Then dip in the tempura batter and finally turn in the panko. Then add to the hot oil and fry until golden brown. Drain the finished prawns on kitchen paper.

Vanilla mayonnaise

  • For the vanilla mayonnaise, pour the oil, egg, mustard, salt, pepper and lemon juice into a tall mixing bowl and "pull up" all the ingredients with a hand blender.
  • Cut open the vanilla pod, scrape out the pulp and stir into the mayonnaise. Cover and let sit in the fridge for 24 hours. Then remove the vanilla pod, season and stir well. Serve with the prawns.

Nutrition

Serving: 100gCalories: 445kcalCarbohydrates: 6.2gProtein: 1.3gFat: 46.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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