Make Fresh Corn and Tempura Shrimp...What Could be Bad!
Served steaming hot or chilled, this sweetcorn soup has wonderful texture and flavors especially with fresh corn coming into season. The addition of tempura shrimp make it even more delicious adding more layers of flavor and textures.
Sweetcorn Soup with Crispy Tempura Shrimp
Serves 8
Total time: 60 minutes
Ingredients
Sweetcorn Soup
4 corn on the cob
6 oz of unsalted butter
2 onions, peeled and diced
1 handful of basil leaves
4 tbsp of green pesto
Tempura Shrimp
16 shrimp, peeled and cooked (16-21 count)
1 tbsp of cornflour
3 oz of plain flour
1 pinch of baking soda
1 pinch of salt
1/2 pint of fresh soda water
2 cups of vegetable oil
Corn Stock
Using a sharp knife and holding the corn in an upright position, scrape off the kernels into a bowl but reserve the cobs. Check out our Helpful Hits page on how to remove corn from the cob along with saving all that delicious corn milk!
Place the cobs in a large saucepan and add just enough water to cover. Bring to a boil and let simmer for approximately 15 minutes.
After 15 minutes, or once the water has taken on the flavor of the corn, remove the cobs from the pan and reserve the liquid.
Add the butter to a pan over a medium heat. Once the butter has melted, add the onions and sweat until soft and translucent.
Add the kernels, corn milk and sweetcorn stock and bring to a boil. Reduce the heat and simmer until the corn has cooked through, approximately 5 minutes.
Pour the contents of the pan into a blender and puree until smooth. Add a little water to give the soup a thinner (soup like) consistency.
Pour the soup into a large bowl and add most of the basil leaves, reserving some for garnish. Leave for approximately 20 minutes.
Meanwhile, preheat a deep-fat fryer to 356°F. Alternatively, fill a deep pot or saucepan to a third of the way up and, using a cooking thermometer, heat to 356°F
Tempura Batter/Shrimp
Sift the dry ingredients into a large bowl. Whisk in the soda water, making sure there are no lumps.
Sift the dry ingredients into a large bowl. Whisk in the soda water, making sure there are no lumps.
Dip the shrimp into the tempura batter until very lightly and evenly coated all over. Drop the shrimp into the oil and fry until golden brown and crispy. Drain on paper towel.
Strain the soup into a clean pan and discard the basil leaves. Reheat the soup over a low heat.
Plating/Presentation
Divide the soup into bowls and garnish with the remainder of basil leaves. Drizzle with pesto and serve immediately with the crispy tempura shrimp.
Nenhum comentário:
Postar um comentário