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Tomato soup with prawns

We have developed a great soup recipe with delicious prawn skewers with our cooperation partner GEFRO. Perfect for cold days.

GEFRO
LEIMER Partner
30 min
Tomatensuppe mit Garnelen

Ingredients (for 4 portions)

600 ml
Water (cold)
400 g
Coconut milk (cold)
4 dsp
GEFRO Organic Tomato Sauce and Soup
4 Scheiben
Pineapple (drained)
2 dsp
Olive oil
4 dsp
Soy sauce, alternatively: Teriyaki sauce
1 Piece
Lemon
6 Scheiben
Ginger
1 Piece
Garlic clove (roughly chopped)
Salt
0.5 tsp
Sugar
Pepper
Coriander as desired (fresh or dried)
8 Piece
Medium prawns (White Tiger, frozen, defrosted)
100 g
Salmon
2 Scheiben
Pineapple
1 Piece
Courgette
40 g
Olive oil
4 Piece
Shashlik skewers
100 g
Flour
2 Piece
Eggs
4 dsp
Cold water or milk
50 g
LEIMER Panko breadcrumbs, alternatively: spelt crumbs
Discover now:

Preparation

Preparation skewers

 

  • Make a marinade with olive oil, soy sauce, lemon juice, ginger, garlic clove, salt, sugar, pepper and coriander.
  • Cut the salmon into 8 equal pieces, add to the marinade with the prawns and leave to marinate for at least 2 hours (or overnight).
  • Remove the salmon and prawns from the marinade and drain.
  • Cut the pineapple slices into 8 pieces each.
  • Wash the courgettes and pat dry.
  • Cut off the ends of the courgette and cut 4 long slices approx. 5mm thick with a cucumber slicer.
  • Heat the oil in a pan, fry the courgette slices for 2-3 seconds on each side (this softens them and prevents them from breaking when skewered), drain on kitchen paper and season with salt and pepper.
  • Thread the courgette slices in waves onto skewers, alternating a prawn with pineapple and a piece of salmon with pineapple between each turn (2 prawns and 2 pieces of salmon per skewer).
  • Heat the deep fryer to 180°C.
  • Whisk eggs with water or milk.
  • Make a breadcrumb coating with flour, beaten eggs and panko.
  • Turn the skewers first in flour, then in egg and finally in panko, fry in the deep fryer until golden brown and drain briefly on kitchen paper.

 

 

 

Preparation of tomato soup

 

  • Put the water and coconut milk in a pot.
  • Stir in the GEFRO Organic Tomato Sauce and Soup with a whisk and bring to the boil once.
  • Cut the pineapple slices into small pieces and stir into the soup.
  • Divide the soup between 4 soup bowls (add a little coconut milk in the middle if necessary), arrange the skewers on top and serve.

 

Tips:

 

  • The skewers can also be deep-fried in a pan with plenty of oil (about 2cm high), turning the skewers once. 
  • Chicken can be used instead of prawns and salmon.

Further recipe ideas