Ingredients for 4 people:
long wooden skewers
1 thumb-sized piece of ginger
1 onion
1 clove of garlic
3 tbsp oil
1 glass (400 ml) of shellfish stock
200 ml carrot juice
200 ml coconut milk, creamy
1 mango
Salt, pepper
2 tbsp chopped coriander
250 g frozen prawns (without shell, defrosted)
1 bunch spring onions
Preparation:
1. Water the wooden skewers.
2. Peel and chop the ginger. Peel and dice the onion and garlic. Heat 1 tbsp.
oil in a saucepan. Sauté the ginger, onion and garlic in it. Pour in the stock, carrot juice and coconut milk and bring to the boil.
3. Peel the mango and cut the flesh from the fibrous core. Add to the soup, purée finely and heat through again. Season with salt to taste. Stir in the coriander.
4. Rinse the prawns and pat dry. Clean and rinse the spring onions and
cut into approx. 5 cm long pieces (use the rest elsewhere). Thread the prawns and spring onions onto the wooden skewers. Heat the remaining oil and fry the skewers for about 3-4 minutes.
5. Serve the soup with the prawn skewers.
Preparation time approx. 30 minutes
Per portion approx.:
Calories: 289
Joule: 1207
Protein: 13.9 g
Fat: 17,5 g
Carbohydrates: 18 g
(FoodCentraleby ddp images)
