Fast to cook and above all, very tasty!

Ingredients

• 4 wood or lemongrass sticks
• 12 standard prawns (3 per kebab)
• 250ml good fish stock
• 250ml coconut milk
• ½ a carton of crème fraiche
• 20g roasted coconut flakes
• 2-3 finely chopped shallots
• 1 finely-chopped garlic clove (optional)
• 1 sour apple chopped into small chunks
• 1 slice of pineapple chopped into small chunks
• ½ Chilli
• Zest of half a lemon
• Curry powder (to taste)
• Some Butter

Preparation

1. Remove the prawns from their shells. With a kitchen knife, cut along the back and remove the black or brown intestines.
2. Place 3 prawns per kebab stick per person. Add the shells to the fish stock and allow to simmer on low for 15 minutes – this will add some of the prawn flavour to the original fish stock.
3. Fry the shallots and garlic in some butter.
4. Add the apple, pineapple and lemon zest.
5. Add curry powder and chilli to taste.
6. Cover everything lightly with 1-1½ tablespoons of flour. Add the fish stock, coconut milk and crème fraiche. Stir for approximately 10-15 mins. and allow to cook slowly.
7. Spice the prawn kebab and fry on each side for 2-3 mins. With some oil till light pink in colour, then remove the pan from the heat and allow the prawns to cook further, being very careful to not over cook them.

Serving suggestion

Place the curry soup in preheated bowls and place the prawn kebab on top of the soup.