- Wash prawns thoroughly.
- Heat 5 cups of water in a medium
saucepan, and add prawns.
- Bring to a boil and lower heat.
- Simmer uncovered for 20 minutes.
- Remove from flame.
- Strain liquid and reserve.
- Shell and devein prawns.
- Chop onion finely.
- Peel and chop carrot roughly. Crush
garlic and chop deveined prawns finely.
- In a large saucepan, heat butter.
- Add onion, carrot and garlic and fry
on medium flame for 3 minutes.
- Add prawn stock, basil,
chicken cube, salt, and tomato puree.
- Bring to a boil, lower heat and
simmer uncoverd for 5 minutes.
- Remove from flame and blend in
batches in a mixie until smooth.
- Return to flame.
- In a bowl, mix flour and 1/3
cup water into a smooth paste.
- Add to soup, stirring constantly.
- Bring to a boil and allow soup to
thicken.
- Lower heat and stir in cream and
half the prawns.
- Heat gently for 5 minutes without
allowing the soup to boil.
- Serve hot garnished with remaining
prawns.
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