Pea-Coriander Hot-Shots

Name: Pea-Coriander Hot-Shots
Cook time: 35 min
Total time: 35 min
Yield: 12
Ingredients: 1 small onion; 1/2 potty Coriander; 3 TABLESPOONS Oil; 50 g Whipped cream; 150 g frozen peas; 1 TEASPOON Wasabi paste (tube); 7-10 Tbsp salt, pepper, sugar; 12 (approx. 240 g; without head, with shell) raw organic shrimps

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 12

1 small onion
1/2 potty Coriander
3 TABLESPOONS Oil
50 g Whipped cream
150 g frozen peas
1 TEASPOON Wasabi paste (tube)
7-10 Tbsp salt, pepper, sugar
12 (approx. 240 g; without head, with shell) raw organic shrimps

Directions

1
Peel and finely chop the onion. Wash the coriander and shake dry, put some leaves aside for garnishing. Heat 1 tablespoon of oil in a saucepan. Fry the onion in it. Add the rest of the coriander and stems and steam briefly.
2
Add 400 ml water, cream and frozen peas and bring to the boil. Stir in wasabi. Season with salt, pepper and 1 pinch of sugar. Simmer covered for about 10 minutes.
3
Meanwhile peel the shrimps down to the caudal fin and cut them lengthwise on the back. Remove the dark gut. Wash the shrimps and dab them dry.
4
Remove soup from the stove and puree very finely with a hand blender. Season to taste and keep warm.
5
Heat 2 tablespoons of oil in a frying pan. Fry the prawns for 3-4 minutes while turning. Season with salt and pepper. Serve the soup in glasses. Garnish with one shrimp and the remaining coriander.