Sweetcorn & Prawn Soup
Cook Time 20 minutes
Servings 4
Ingredients
1 tsp extra virgin olive oil
1 onion, finely chopped
1 x knob of ginger, minced
1 x (400g) can of corn kernels
1 x (10g) chicken stock cube, dissolved into 800ml of boiling water
6 green prawns, peeled and deveined and cut into thirds
1 egg, whisked
1 tsp sugar
Pinch of white pepper
Method
Blend the corn with its liquid 3-4 times with a stick blender.
Heat oil in a medium pot and soften the onion and garlic. Add the corn and stock and bring to a boil. Turn to low heat and place the lid on. Cook for 15-20 minutes.
Now add the sugar, pepper and prawns and cook for less than a minute, then, using a wooden spoon to continuously stir, pour in the egg. Once the egg is cooked and resembles threads, serve.