An unforgettable blend of flavors

People :

4

Preparation time :

20 min

Cooking time :

1h y 30 min

Difficulty:

Easy

Description

Esta publicación está disponible en: Spanish

Ingredients
  • 12 Figueras red onions
  • 2 leeks
  • 1 sprig of thyme
  • 12 prawns
  • Thin rice noodles
  • 3 egg whites
  • Olive oil
  • 1 tablespoon curry powder
  • 1 tablespoon cumin seeds
  • 1 tablespoon chopped dill
  • Flake salt
Preparation
  1. Saute the onion and leek juliennes, with a splash of olive oil over low heat for about an hour until the onion starts to caramelize by itself. Let simmer slowly until the onion turns golden. Then add 1.5l water and allow to reduce for 25 minutes over a high heat. Season and reserve. The final volume should be around one liter of onion soup.
  2. Mix the curry, salt, chopped dill and cumin, and reserve.
  3. Peel the prawns and dip them in freshly beaten egg white. Coat with the rice noodles  and fry in hot olive oil. Dry  on absorbent kitchen paper and sprinkle with the spice mixture.
  4. Serve the onion soup in shot glasses with a prawn in each
You can serve this soup with a poached egg or a slice of toast topped with melted cheese.Young white wine

Additional information

People :

4

Preparation time :

20 min

Cooking time :

Difficulty:

Easy