How to make Sopa De Camarao - Prawn soup.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Prawns (kolambi/jhinga) (प्रॉन/कोलम्बी/झींगा), Butter (मक्खन )
Cuisine : Goan
Course : Soups
Sopa De Camarao Recipe Card
Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.
For more recipes related to Sopa De Camarao checkout Thai Style Prawn Bisque, Prawn Ball Soup, Tea Pot Soup With Oriental Vegetables, Prawn Goan Soup . You can also find more Soups recipes like Potato And Carrot Soup, Avacado And Corn Soup, Carrot, Sweet potato and Lentil Soup, Leek And Coriander Soup.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Sopa De Camarao Recipe
Prawns (kolambi/jhinga) 3/4 cup
Butter 1 tablespoon
Onion small
Garlic 3 cloves
Potatoes 2
Fish stock 3 1/2 cups
Cream 3 tablespoons
Black pepper powder 1/2 teaspoon
Salt to taste
Fresh parsley a few sprigs
Method
Step 1
Shell and de-vein the prawns, wash them thoroughly. Drain and keep aside. Peel and finely chop the onion. Peel and crush the garlic. Wash, peel and chop the potatoes. Clean, wash and chop the parsley. Melt butter gently over low heat in a heavy bottomed saucepan.
Step 2
Add the chopped onions and crushed garlic and fry till onions become soft. Add the potatoes and fry for 2-3 minutes. Add the fish stock . simmer for 2-3 minutes.
Step 3
Stir in half the prawns, cook for 2-3 minutes and remove from heat. Allow to cool slightly. Puree the soup in a blender or food processor and pour back into the saucepan. Add cream, salt and pepper. Simmer gently for 5 minutes. Stir in the parsley and the reserved prawns, cook till done. Remove from heat and serve hot.
