Madison
Ingredients
Method
1.Peel the prawns, then heat half the oil in a pot over medium heat. Add the prawns shells and cook for two to three minutes or until bright orange in colour.
2.Add the stock and bring to boil. Reduce heat and simmer for 15 minutes. then strain stock and set aside from the prawn shells.
3.Heat the remaining oil and butter in a wide-bottomed pot over medium heat.
4.Add the leek, garlic and corn kernels and cook for 10 minutes or until softened but not coloured.
5.Add the stock and bring to the boil, then reduce The heat and simmer for 10 minutes.
6.Remove from heat and puree the soup mixture in a blender.
7.Pass the mixture through a sieve into a clean pot. Stir in the cream and season to taste with salt and white pepper.
8.Poach the prawns in a small pot of boiling, salted water for two to three minutes.
9.Heat a small pot of vegetable oil until it reaches 180°C. Deep-fry the shredded leek until golden, then drain on a paper towel.
10.To serve, place three prawns in each serving bowl and fill with the hot soup.
Chicken stock can be very salty, so when using, you can mix half stock with half water.
Note
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