Carrot & Ginger Velouté | Prawn Tempura

Sandy Bohm Carrot and ginger soup with prawn tempura

Method | Carrot & Ginger Veloute

Put the olive oil in a cooking pot. Add the onions, garlic, leek, ginger, potato and carrots. Sweat it for around 5 minutes. Add the chicken stock and cook altogether for around 20 minutes. Afterwards add the cream and boil it again for 5 more minutes. Put everything in a bar blender, blend it with a cold pieces of 100g butter. Season it and then pass it through a fine sieve.

Method | Prawn tempura

For the prawn tempura peel the prawns and remove the bowel. Put them on a piece of kitchen paper.  To prepare the tempura butter use a bowl and a whisk and put inside the bowl the cornstarch, the baking powder, the baking soda, the sugar, the salt and the egg. Whisk everything and add the water until everything has a smooth consistence. Give it a rest for around 5 to 10 minutes. Flower the prawns and then put it in the tempura butter and then fry them for 3 to 4 minutes until they are golden brown. Add them to the soup and its ready to be served.

Ingredients | Carrot & Ginger Veloute

100g butter

50ml olive oil

100g potato

2 onions, peeled and chopped

60g garlic

150g leek

1,5liter chicken broth

1kg carrots peeled and sliced

60g grated fresh ginger

200ml whipping cream

Salt and White Pepper

Ingredients | Prawn Tempura

600g prawns peeled

1/2 cup flour

1/2 cup cornstarch

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon sugar

1/2 teaspoon salt

1 egg

2/3 cup ice water

Oil for deep frying