Spring is the local season for our Pacific spot prawns. If you can buy them live, the heads make the most amazing stock. If they are not available, you can use crab shells to make a good substitute. The shells will keep in the freezer for up to 1 month before you use them.
1 Tbsp (15 mL) grapeseed oil
1 lb (454 g) spot prawns
1 tsp (5 mL) salt
1 tsp (5 mL) sugar
1 Tbsp (15 mL) grapeseed oil
1 large onion, peeled and chopped
2 large carrots, peeled and chopped
1 stalk celery, chopped
4 quarts (4 L) prawn or crab stock (here)
4 slices fresh ginger
1 head garlic, peeled and chopped
1 bunch cilantro (stems and stalks)
juice and zest of 1 lime
1 can (14 oz [400 mL]) coconut milk
2 cups (500 mL) chopped fresh seaweed
salt and pepper, to taste
fresh cilantro leaves (or basil), for garnish
Peel prawns (reserve shells) and place in a shallow metal or glass tray. Sprinkle lightly with salt and sugar. Cover with boiling water and let sit for 5 minutes. Drain and cool to room temperature. Peel prawns and chill until needed.
In a stockpot, add the oil as well as the onion, carrots, and celery. Sauté until they begin to brown, about 2–3 minutes. Add stock, ginger, garlic, cilantro, lime juice, lime zest, coconut milk, and seaweed. Bring to a boil, reduce the heat, and simmer for 30 minutes, or until the vegetables are tender.
Purée the soup with a hand blender until smooth. Check the seasoning and adjust with salt and pepper (or hot sauce if you like it spicy). To serve place the prawns in the serving bowls and ladle the hot soup overtop. Garnish with cilantro leaves and serve immediately.
SERVES 6–8