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 Cuisines > Australian cuisine > Search results

Corn and prawn soup

1 medium leek
1 stick celery
1 carrot
8 large green prawns
1 tbsp soy sauce
1 tsp cornflour
2 tsp peanut oil
4 cups chicken stock or vege broth
2 cobs corn
1 tbsp parsley (chopped)
1/4 tsp chilli paste (optional)
fresh ground black pepper(to taste)

1. Cut the leek lengthwise into 4, wash leek in luke warm water to remove any grit, remove any damaged leaves, slice leek finely.
2. Shell prawns and remove intestines, cut each prawn into 6 pieces and mix with soy sauce and flour.
3. Lightly brush a saucepan with the peanut oil and gently fry the leek, carrot and celery for about 3-4 mins, add the stock and bring to the boil.
4. Remove the corn kernels from the cob and add to soup, cook till all veges are tender.
5. Remove about 1/3 of the soup and place in a blender, puree to a fine consistancy, return the puree to the rest of the soup, stir in the prawns, turn off the heat, cover the pan and let sit for 1 minute.
6. Add the parsley,chilli paste and pepper. 
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