Cold passion fruit and cucumber soup with prawns (Johann Lafer)

For 4 people
  • 2 cucumbers
  • 4 Passion fruits
  • 150 ml Mineral water
  • 100 ml plum wine
  • 1 TL Wasabi
  • 1 red chilli pepper, diced
  • 200 g Crème fraîche
  • Juice of 2 limes grated zest of
  • 1 Lime (untreated)
  • Kalahari salt fine
  • white Malabar -Bio-Pepper
  • 8 Prawns, ready to cook
  • Kalahari salt fine
  • white Malabar organic pepper
  • 2 eggs
  • 50 ml whipped cream
  • 100 g flour
  • 100 g Panko (Asian breadcrumbs)
  • 200 g clarified butter
  • 2 sprigs of coriander
60 minutes
1.
Wash and peel the cucumbers, remove the seeds and cut into pieces.
2.
Halve the passion fruit, scrape out the pulp, strain through a fine sieve and place in a blender with the cucumber. Add the remaining ingredients and puree everything finely. Season with Kalahari salt and white Malabar organic pepper.
3.
Pat the prawns dry on kitchen paper and season with Kalahari salt and white Malabar organic pepper.
4.
Whisk the cream and egg. Turn the prawns in flour, pull them through the egg-cream mixture and then turn them in panko. Bake in hot clarified butter.
5.
Put the soup in deep plates and add 2 prawns separatelyserve. Garnish with coriander leaves.

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