Morcilla Ibérica and Prawn Soup Recipe
Cook Time: 30 minutes
|Servings: 4
Ingredients
- 400g shelled prawns, uncooked
- 1 tsp sea salt
- 1 lump root ginger, peeled and sliced very thinly
- 2 spring onions, sliced thinly
- 1 small red fresh chilli (medium heat), seeded and thinly sliced
- 2 cloves garlic, finely chopped
- 1.25 L vegetable stock
- 75ml sherry
- 2 tsp vinegar
- 1 tsp sugar
- 200g Señorío Morcilla Ibérica
- 1 medium tomato
Preparation
- Take the piece of Morcilla, straight from the fridge, remove the casing and cut with a sharp thin knife into thin slices; leave slices to come to room temperature
- Spread the prawns out in a single layer on a tray and sprinkle them with the sea salt, inclining the tray slightly so the liquid drains away from the prawns; leave for 20 minutes
- In a saucepan heat the stock, sherry, vinegar, sugar, root ginger, spring onions, chilli and garlic to just below simmering
- Heat a dry wok over high heat, add the prawns and toss the prawns until they are no longer translucent, 1-2 minutes, and immediately transfer to a bowl
- Taste the broth for seasoning; bring gently to the boil
- Distribute the prawns, Morcilla and tomato amongst 4 soup dishes
- Add the hot broth and serve immediately.