Saturday 28 July 2012

Prawn Soup with Diamonds of Royale Custard



Royale Custard:
- 4 eggs (ca. 60gr.)
- 100gr. cream (or milk for a lighter version)
- 1/2 tsp salt
- 1 pinch of nutmeg
- 800gr. water

Process:
1) Place all ingredients except water into mixing bowl: mix 10sec./speed4;
2) Place wet and wrung out baking paper into Varoma receptacle enough so that it stands up at sides and carefully pour in egg mixture;
3) Clean and dry mixing bowl.
4) Add water into mixing bowl; place Varoma into position and cook 20min/Varoma temp/speed 1;
5) Set aside. When cool, carefully remove royale custard from Varoma onto a flat plate and cut out rhombus shapes with a small knife.


Prawn Soup (serve for 2):
- a handful of prawns (8 to 10)
- enough water to cover

Process:
1) Clean and de-vein the prawns;
2) Place heads, body shells and tails into a medium size pot;
3) Add enough water to cover;
4) Cook and let light boiling for at least 15min. (cover with lid if necessary)
(Tip: at this stage, when cooking, you can add other spices such as chilli or coriander or anything you like for more flavour)
5) Mash the shells every now and then to get more flavour out of them;
6) When soup is done, filter it through a sieve or strainer into another pot;
7) Keep cooking to a low flame, add prawns and cook until meat turns white;
8) Remove prawns; place them into a soup plate; add royal custard and then soup; garnish with fresh coriander or parsley.


This is a light, warming and full of protein supper....Enjoy!

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