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Ingredients
1 telegraph cucumber
2 avocadoes
250 ml of coconut cream
Juice of 2 limes
½ bunch of Thai basil
1 tbsp pickled ginger
350g green prawn tails (shell off)
½ tsp cayenne pepper
1 tsp chilli paste
1 tbsp pickled ginger vinegar (taken from the pickled ginger)
Method
Place the cayenne pepper, chilli paste and pickled ginger vinegar into a bowl and mix well until combined then toss the prawns in and allow to marinade for at least half an hour.
Remove the nut and skin from the avocadoes and place them into your food processor along with the cucumber, basil, pickled ginger, coconut cream and lime juice then blend to a smooth soup, place in the fridge to cool.
Lightly fry the prawns and marinade until the prawns are just cooked and serve warm with the chilled soup.
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