John Paul Urizar
Sweet corn soup is a classic winter comfort dish, and this recipe takes it to the next level with swirls of coconut cream and crisp homemade prawn toasts. Make a large batch and freeze for when you need a bit of cheering up. After all, what’s better than a sunny yellow sweet corn soup to combat the colder weather?
Ingredients
Method
Heat sesame oil in a large saucepan over medium heat. Add eschallots, garlic and ginger and cook for 4-6 minutes, or until fragrant and soft. Add the corn and cook for 2 minutes.
Add stock and most of the coconut cream (reserving 1/4 cup for serving). Bring to a simmer then reduce heat to low, cook, covered loosely, for 20 minutes, or until corn is tender and soup has thickened slightly.
Meanwhile, for the prawn toasts, place prawns, garlic, ginger, egg white, sugar and soy in a food processor and process until a chunky paste. Add spring onion and pulse to combine. Spread the prawn mixture over the bread, taking it right to the edges of the bread. Press into the sesame seeds.
Heat 3cm of oil in a large frying pan over medium heat. Carefully add the toasts, prawn side down. Cook for 2-3 minutes. Turn and cook for a further 2 minutes, or until golden and prawns are cooked. Cut in half on the diagonal.
Divide soup between warmed bowls. Top with reserved coconut milk, flaked coconut, green chilli, spring onion and serve with prawn toasts.
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