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1
Place the vegetable oil in a wok or large frying pan.
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2
Heat to 180C over medium-high heat (when the oil is ready a cube of bread will turn golden brown in 10 seconds).
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3
Add 6 tortilla wedges and cook for 1 minute or until golden.
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4
Use a slotted spoon to transfer to a plate lined with paper towel.
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5
Repeat, in 5 more batches, with remaining tortilla wedges, reheating the oil between batches.
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6
Set aside to cool completely.
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7
Use a sharp knife to cut down the length of the corncobs, close to the core, to remove the kernels.
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8
Combine the corn, cream, milk, garlic and sambal oelek in a saucepan over medium-high heat.
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9
Bring to the boil.
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10
Reduce heat to medium and cook, stirring occasionally, for 20 minutes or until the corn is tender.
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11
Set aside for 10 minutes to cool.
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12
Place half the corn mixture in the bowl of a food processor and process until smooth.
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13
Return to the pan.
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14
Repeat with the remaining corn mixture.
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15
Season with salt and pepper.
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16
Heat the olive oil in a large frying pan over medium-high heat.
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17
Add half the prawns and cook for 1 minute each side or until prawns curl and change colour.
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18
Transfer to a plate.
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19
Season with salt and pepper.
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20
Repeat with the remaining prawns.
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21
Divide the soup among serving bowls.
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22
Top with the prawns and coriander.
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23
Serve with the tortilla crisps.
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24
Time plan tip: You can prepare this recipe to the end of step 1 up to 1 day ahead.
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25
Store in an airtight container.
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26
Continue to the end of step 4 up to 5 hours ahead.
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27
Store the soup in an airtight container in the fridge.
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28
Just before serving, reheat the soup in a saucepan over low heat and continue from step 5.
