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#7 Iced melon soup with crispy prawns

10 | 10 - Edition Johann Lafer

Tilberedelse

Peel the potatoes and use a spiralizer to cut into long spaghetti-like strips. Thoroughly wash the potato strips and dry well on kitchen roll. Carefully wrap the potato strips around each prawn. Heat the oil in a saucepan and fry the prawns. Season with salt, pepper and chilli. Halve the melons using a zig-zag pattern. Remove the seeds and flatten the base of each half.

Use a melon scoop to cut out balls of fruit pulp. Scrape out the remaining fruit pulp with a spoon and place in a blender. Add the lime juice, ice and remaining ingredients then blend to a soup on the highest setting. Place the pre-created balls into the halved melons. Fill with the soup and add the prawns. Garnish with lemon balm.

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Serves 4:

For the prawns:

  • 8 king prawns, de-shelled and ready to cook
  • 3 large potatoes, largely firm
  • 500 ml vegetable oil for frying
  • Ground salt, pepper and chilli

For the soup:

  • 2 Cavaillon melons
  • 150 g crushed ice
  • Basil
  • 3 tbsp honey
  • 2 tbsp brown cane suga
  • Juice and zest of 3 limes
  • 100 g Greek yogurt
  • Pinch of salt
  • 2 mild red chilli peppers, de-seeded and finely chopped
  • 200 ml coconut milk
  • 2 – 3 stems of lemon balm

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