Summary

Ingredients

• 3 pear (s)
• 1 piece (s) ginger root, fresh or pickled, size as desired
• 1 can coconut milk
• 200 g shrimp (s), frozen
• salt and pepper
• honey
• 1 lemon (s) or lemon juice concentrate
• chili
• some oil
• dill

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Instructions

1. Core, peel and dice the pears. Peel and dice the fresh ginger. Boil the pears and ginger in water until soft and puree. Possibly pour off part of the cooking water beforehand. Squeeze the lemon.
2. Place the defrosted prawns on kebab skewers and fry them in oil in a pan. Season to taste with salt, pepper, lemon juice, dill or chilli. Turn the skewers at least once.
3. Add the coconut milk to the pear and ginger puree and season the soup with salt, honey, chilli and lemon.
4. Pour the soup into deep plates and place the skewers decoratively on the edge.