Cold Avocado Soup with Shrimp Skewers
Ingredients
- Ingredients
- 1 Avocado
- 4 centiliters Cachaça
- 1 Lime (juiced)
- 1 tsp brown sugar
- salt
- 2 handfuls Crushed ice
- 16 King prawn (ready to cook, peeled and deveined)
- 100 grams Rice flour (Or 50 grams of wheat flour and 50 grams of wheat starch)
- 1 egg white
- 1 Tbsp Cajun seasoning
- vegetable oil (for cooking)
- mint (for garnishing)
Preparation steps
Peel avocado, halve and pit and cut pulp into pieces. Combine with Cachaca, lime juice, sugar, salt, crushed ice and a little water in the blender and puree. Add more cold water (about 400 ml) (approximately 1 2/3 cup) or until soup is creamy. Refrigerate.
Rinse shrimp and pat dry. Thread 2 pieces per wooden skewers. Place rice flour into a bowl. Add egg white, Cajun seasoning blend and a pinch of salt and whisk well. Add about 150 ml (approximately 3/5 cup) of cold water all at once and mix to a smooth batter. Dip shrimp into the batter and drain briefly. Heat oil in a pan to about 170°C (approximately 325°F) and cook shrimp for about 2 minutes or until golden brown. Drain on paper towels.
Pour soup into glasses, place skewers on top and serve garnished with mint.
