John Myers
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Tomato-chilli-coconut Soup with Shrimp in Tempura Coating
The perfect tomato-chilli-coconut soup with shrimp in tempura coating recipe with a picture and simple step-by-step instructions.
Soup
- 2 tbsp Chili oil
- 1 piece Shallot
- 1 piece Onion
- 3 piece Spring onion
- 2 piece Garlic cloves
- 0,5 piece Red chilli pepper
- 1 piece Fresh ginger
- 1 tbsp Tomato paste
- 1 pinch Curry powder
- 5 piece Lime leaves
- 2 piece Lemongrass sticks
- 1 shot Wormwood
- 400 ml Sieved tomatos
- 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 piece Basil leaves
- 1 Splash Chilli liqueur
Tempura shrimp
- 5 piece King prawns
- 100 g Rice flour
- 75 g Panko flour
- 1 l Oil
- 1 piece Egg yolk
- 100 ml Water cold
- 1 pinch Salt
- 1 pinch Lemon sugar
Vanilla mayonnaise
- 200 ml Oil
- 1 piece Egg
- 1 tsp Mustard
- 0,5 piece Lemon
- 1 piece Vanilla pod
- 1 pinch Salt and pepper
- 1 pinch Lemon sugar
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.
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