Summary

Ingredients

• 1 liter water
• 2 packs shrimp paste
• 4 tablespoon peanut oil
• 1 Hokkaido pumpkin (se)
• 8 orange (s), the juice it
• 1 lemon (s), add the juice from it
• 6 carrot (s)
• 2 onions)
• 6 clove (s) garlic
• 2 piece (s) ginger root, walnut-sized
• 2 hot peppers, red
• 18 shrimp (s), peeled, deveined
• 20 ml soy sauce
• 2 tablespoon balsamic vinegar, white
• 2 teaspoons honey
• 1 teaspoon, leveled turmeric
• 1 teaspoon, leveled Thai curry powder
• 0.5 ½ teaspoon, leveled cinnamon powder
• 1 teaspoon, leveled salt
• 0.5 ½ teaspoon, leveled pepper
• 2 cups whipped cream, as desired
• 1 dash sherry, if you like

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Instructions

1. Peel and roughly dice the Hokkaido pumpkin, carrots and onions. Squeeze the oranges and lemon. Peel and finely dice the ginger root and garlic cloves. Cut the peppers open, scrape out the stones and also finely dice.
2. Bring the water to the boil, dissolve the shrimp paste in it, add peanut oil, orange and lemon juice and chopped vegetables. Let everything simmer gently for about 1 hour over medium heat, stirring occasionally.
3. Mix in the soy sauce, vinegar, honey, turmeric, curry, cinnamon, salt and pepper, let it steep for a moment. Chop everything very finely with a hand blender and then filter through a sieve. Season the soup to taste and season again if necessary. Whipped cream and sherry can be added if desired.
4. Now let the soup steep again over a low heat for a good 1 hour or cool it overnight and warm it up again the next day (only then will it really develop its taste).
5. Put the prawns in a freezer bag with soy sauce, finely diced cloves of garlic, Thai curry powder, paprika, a little salt and pepper in the fridge for about 3 hours. Then distribute in portions on small kebab skewers and fry briefly (max. 3 - 5 minutes) in the pan over high heat.
6. Serve with the soup.