Shaun Rankin's sweetcorn soup with crispy tempura prawns recipe

  • Serves 8
  • 20 mins to prepare and 40 mins to cook
  • 268 calories / serving
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This is a wonderfully versatile dish. It’s the perfect way to warm up after a wintery day out and its lovely deep colours will certainly bring the sun indoors. Get your children to hang the prawns over the side of the bowls to bring some fun to the table.

Firstly, make the corn stock. Hold the corn in an upright position and scrape off the kernels into a bowl using a sharp knife. Place the leftover cobs in a large saucepan.

Fill the saucepan with enough water to cover the cobs and bring them to the boil. Simmer the cobs for approximately 15 minutes.

After that time, the water will have taken on the flavour of the corn. Take the cobs out of the saucepan and reserve the liquid for later.

Melt the butter in a pan over a medium heat. Once the butter has melted, sweat the diced onions until soft and translucent.

Add the corn kernels and the stock and bring to the boil. Simmer for approximately 5 minutes, or until the corn is cooked through.

Pour the contents of the pan into a blender and blitz until smooth. If the soup is too thick, add a little water to get a thinner consistency.

Pour the soup into a large bowl and add most of the basil leaves, reserving some for garnish. Leave to infuse for approximately 20 minutes.

Preheat a deep-fat fryer to 180°C. Alternatively, fill a deep pot or saucepan to a 1/3 of the way full with vegetable oil and heat until a cube of white bread browns after 40 seconds – if you have a cooking thermometer, heat to 180°C.

To make the tempura batter, sift the dry ingredients into a large bowl. Whisk in the sparkling water, a little bit at the time, making sure there are no lumps.

Get your little helpers to dip the prawns in the batter before frying, ensuring that the prawns are completely coated. Drop the prawns into the oil carefully and fry until golden brown and crispy. Drain on kitchen towel.

Strain the soup through a sieve into a clean pan to remove the basil leaves and any lumps. Gently reheat it over a low heat.

Pour the soup into bowls and garnish with basil leaves. Serve immediately with the crispy tempura prawns – perhaps get your little helpers to hang the prawns off the sides of the bowl.

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  • Ingredients

  • For the sweetcorn soup

  • 4 corn on the cob
  • 150g (5oz) unsalted butter
  • 2 onions, peeled and diced
  • handful basil leaves
  • 60g (4 tbsp) green pesto
  • For the tempura prawns

  • 16 king prawns, peeled and cooked
  • 15g (1 tbsp) cornflour
  • 90g (3 1/2 oz) plain flour
  • 1 pinch bicarbonate soda
  • 1 pinch salt
  • 240ml (8fl oz) sparkling water
  • 500ml (17floz) vegetable oil
  • Energy 1115kj 268kcal 13%
  • Fat 19g 27%
  • Saturates 10g 49%
  • Sugars 3g 4%
  • Salt 0.7g 11%

of the reference intake
Carbohydrate 19.1g Protein 6.5g Fibre 2.9g


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