Sweet Corn and Prawn Creamy Soup

Ingredients:

• 150 grams sweet corn kernels
• 100 grams prawn 
• 2 1/2 tsp. ginger (grated)
• 4 tbsp. fresh cream
• 1/4 tsp. black pepper powder
• 1 tsp. oil
• 1 tsp. butter
• 1/4 tsp. parsley (dried)
• 1 tsp. cornflour (dissolved in 1 tbsp. water)
• Salt to taste
• 1/8 tsp. sugar
• Few coriander leaves for garnish (optional)
• 150 ml + 200 ml water

Making Procedure:

At first remove shell and devein the prawns and then wash well. Sprinkle a little bit of salt and keep aside for 5 minutes.

In a pressure cooker add sweet corn kernels along with 150 ml water and give 1-2 whistle on high flame. Remove from heat and keep aside until the steam dissipates on its own.

Heat oil in a pan. Add the prawn into it and fry them for 2-3 minutes on low heat. Add ginger, fry for a minute. Now add boiled sweet corn kernels along with the water and add more 200 ml water.

Then add black pepper powder, salt, sugar and fresh cream. Stir well and cook it for 5 minutes on medium heat. Add cornflour and cook it for 5-10 minutes on low flame. Lastly add butter, parsley and cook for a minute.

Garnish with coriander leaves or parsley and serve hot.