Prawn Goan Soup | Sanjeev Kapoor Khazana

Thick prawn soup bursting with goan flavours. A must try during winter evenings.

PRAWN GOAN SOUP

Ingredients

½ cup small prawns, shelled and deveined
2 tablespoons butter
1 medium onion, finely chopped
1 medium potato, peeled and cut into cubes
2½ cups fish stock
1 cup milk
Crushed black peppercorns to taste
Salt to taste
1 egg

Method

1. Heat 1 tablespoon butter in a non-stick pan. Add onion and sauté till golden.
2. Add potato, mix and cook for a minute. Add 2 cups fish stock, stir, cover and cook for 5-10 minutes. Remove from heat and cool.
3. Blend the prepared mixture with an electric blender to a thick puree.
4. Heat remaining butter a non-stick pan. Add prawns, mix and cook on high heat for a minute.
5. Add prepared puree and mix well. Add remaining fish stock, mix and cook for 2 minutes.
6. Add milk, mix and cook on low heat for 2 minutes. Add crushed peppercorns and salt, mix well and cook for a minute.
7. Break an egg in a bowl and whisk well. Add to the soup, mix and cook on low heat for a minute.
8. Serve hot garnished with green capsicum juliennes.

Preparation Time: 8-10 minutes
Cooking Time: 15-20 minutes

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Cuisine - Goan

Course - Soup

Dish - Soup