King Prawn Soup

King Prawn Soup

Lovely light seafood soup, great for Summer dinners or as an alternative to the heavier Seafood Chowder.  This is a fabulous for a dinner party main meal if you are very generous with your King Prawns!

500 grams raw shelled and deveined prawns, the fatter and juicier the better
King Prawns – one or two per serve
3 spring onions, finely cut
2cm fresh ginger, very finely sliced julienne
1 tomato, peeled and finely diced
Pinch of saffron, soaked in white wine
Pinch of salt
1 clove of garlic, finely sliced
4 anchovies
1 cup of white wine
2 cups of vegetable stock
1 ½ teaspoons cornflour dissolved in a little stock
Juice of a lime, a few threads of zest
½ teaspoon fresh dill, finely chopped
1 teaspoon freshly chopped chives
Lots of fresh parsley
Freshly ground pepper
Optional - 1 red chilli, finely sliced

In a large saucepan, warm a little butter or oil and cook the anchovies, onions, ginger and garlic until softened.  Add the prawns, saffron, salt and wine and cook over a gentle heat until the prawns are transparent.    Add the stock and simmer for 10 minutes.  Add the cornflour to thicken the soup slightly – it should not be thick, just slightly viscous. 

Add all the herbs and lastly the tomato.  The tomato should not cook through, rather be warmed by the soup.
Check for seasoning, squeeze in the lime juice and serve with one large King Prawn per person, or more if you are feeling generous. 

Sprinkle with lime zest, chives and plenty of freshly cracked black pepper.
Serve with thin wafer crackers or a thin piece of puff pastry cooked into a golden brown baton.