Crustacean cream soup

  • Ingredients

    800 g raw black tiger prawns with head

    For the soup:

    4 tbsp vegetable oil for frying

    150 g carrots, finely chopped

    100 g celery, finely chopped

    3 onions, diced

    3 stalks of spring onions, chopped

    3 cloves of garlic, chopped

    3 sprigs thyme

    50 g tomato purée

    150 ml sherry medium

    600 ml fish stock

    200 g chopped canned peeled tomatoes


    Pepper from the mill

    1/ 4 chili pepper

    300 ml kitchen cream

    Teriyaki sauce for marinating at the finish

    Shichimi Togarashi seasoning to garnish the prawns

  • Preparation

    Twist off the head of the prawns and remove the meat from the shell, without cutting off the tail end. Using a small, sharp knife, cut along the curve of the back and remove the dark intestinal thread. Wash the prawn tails, pat dry with kitchen paper and string them lengthwise on a long wooden skewer, then refrigerate for the time being.

    Place a cast iron pot on the embers for the prawn soup. Pour the vegetable oil into the pot. Fry the prawn shells well with the heads on. Now add the chopped vegetables, garlic and thyme and fry well. Now add the tomato purée and sauté. Deglaze with sherry and reduce a little. If you like, you can also add a little white wine. I haven't done this as the taste of the sherry is enough for me. Add the fish stock and the chopped peeled tomatoes, bring to the boil and season with salt and pepper. Now add the chili pepper. Bring everything to the boil and reduce by half.

    Pour the soup through a very fine sieve into another pan and press out the solid residue with a ladle. Leave to drain for another 5 minutes. Discard the sieve residue.

    In the meantime, add some new charcoal, place the fire plate on the Icon and light it well.

    Heat some vegetable oil on the fire plate and briefly fry the prawn skewers on both sides. Then place on the edge and brush with teriyaki sauce.

    I put the pot with the prawn stock in the middle of the hot plate. Bring to the boil once. Now add the cream to the soup and bring to the boil again. Remove the pot from the center of the hotplate and place it on the side of the hotplate and reduce slightly. Just before serving, froth up with a hand blender and pour into a nice bowl. (I used a collection cup, it looks like home.) Place the marinated skewer on the rim and sprinkle with shichimi togarashi seasoning and then serve.

    Have fun recreating it!

A recipe from: Heiko Arndt