Smoked prawn soup
The recipe yields the best results when cooking with the Muurikka Electric Smoking Oven PRO.
• 500 g whole prawns (frozen)
• 1 large onion
• 1 fennel
• 1 garlic clove
• 1 tsp Sriracha sauce
• ½ tsp paprika
• 1 tsp salt
• ½ dl white wine
• 1.2 l water
Defrost the frozen prawns. Put the prawns in the smoking basket and smoke at level 2 (175°C) for 10 minutes. Shell the prawns and keep the shells.
Sauté the prawn shells in a hot saucepan with Sriracha sauce for 5 minutes. Pour the white wine into the saucepan and let it evaporate for a minute. Add the water and the salt. Boil for a few minutes and reduce the heat. Let simmer for 25 minutes.
Cut up the onion, fennel and garlic clove. Sauté the vegetables with a drop of oil in a saucepan. Add in the strained liquid from the prawn shells and boil for 15 minutes. Towards the end, add in the shelled prawns and serve the soup with sour cream.