Iced melon soup with crispy prawns
10 | 10 - Edition Johann Lafer
Preparation
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.
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
