This recipe is a part of creativity challenge. One of my hungarian friends who also writes a food blog came out with the idea to create something without an exact recipe and cook just from our soul. She invited 4 of us and was curious what kind of different recipes will come out of our mind under the same title. And the title was: Spicy Prawn Soup!
My first thought was what is very common if you hear prawn soup: a soup with prawn, coconut milk, ginger and lime. But as I usually don’t like to be on the safe side I gave it a twist and cooked with roasted red bell pepper and smoked garlic. Oh, it was yummy I’m sure I’ll repeat it soon.
4 red bell peppers
1 oak smoked garlic
500 ml vegetable stock
small bunch of flat leaf parsley
200 gr king prawn
some drops of balsamic vinegar for serving
- If You use frozen prawns, take out from freezer and put into the fridge for a couple of hours to be thawed. Preheat oven to 170 C. Wash the peppers, dry with kitchen towel. Lay a big piece of kitchen foil on a baking sheet. Sprinkle with some drops of olive oil. Lay the peppers on that. Cut the upper third part of garlic bulb, sprinkle with some drops of olive oil and wrap into a piece of kitchen foil. Put the parcel next to the peppers on baking tray and bake them for about 20-25 minutes until gets the skin black, the flesh soft.
- Remove from the oven and leave to cool completely. Then take the skin off the peppers, and discard the seeds. Put the flesh of peppers into a food processor. Squeeze the garlic cloves from the skin carefully and add into the food processor. Mix on medium speed until gets smooth and looks like puree.
- Add the stock, stir for a few seconds then pour into a pan. Heat on low, add the finely chopped parsley. When starts to boil add the prawns. Cook for 2 minutes (not longer!) and turn the heat off. Serve immediately with some drops of balsamic vinegar.