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Prawn And Corn Soup

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Ingredients
  Peeled prawns 6 Ounce, thawed, if frozen (175 Grams)
  Groundnut oil 2 Tablespoon
  Spring onions 4 , thinly sliced
  Chopped fresh ginger 1 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Chicken stock 1 1⁄2 Pint (900 Milliliter)
  Canned creamed sweet corn 10 Ounce (1 Can Or 283 Grams)
  Canned sweetcorn kernels 7 Ounce, drained (1 Can /198 Gram)
  Dry sherry 2 Tablespoon
  Sesame oil 1 Teaspoon
Directions

1. If using whole prawns, peel, leaving the tail shells on. Set the prawns aside.
2. Heat the oil in a wok, add the spring onions, ginger and garlic and stir-fry for 2 minutes.
3. Add the stock, creamed sweetcorn, sweetcorn kernels, sherry, sesame oil, and salt and pepper, bring to the boil, then simmer for 2 minutes.
4. Add the prawns, reheat and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Appetizer
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Corn

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4.144735
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1060 Calories from Fat 419

% Daily Value*

Total Fat 47 g72.7%

Saturated Fat 8.7 g43.6%

Trans Fat 0 g

Cholesterol 300.6 mg100.2%

Sodium 3055.8 mg127.3%

Total Carbohydrates 112 g37.4%

Dietary Fiber 8.3 g33.4%

Sugars 31.6 g

Protein 54 g107.2%

Vitamin A 16.6% Vitamin C 55.5%

Calcium 8.3% Iron 20%

*Based on a 2000 Calorie diet

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Prawn And Corn Soup Recipe