Chilli Corn Soup Tablets
Makes approxiamtely 18 tablets
- 60 g onion, chopped
- 40 g leek, washed and chopped
- 400 g corn
- 500 ml milk
- 2 tsp curry powder
- 1 tbsp chopped cilantro
- 1 tbsp chopped garlic
- 1 tsp chilli paste
- 200 g butter
- sea salt and white pepper to season
- 1.5 g agar
Sweat the onions and leek in a little oil without colour. Add the remaining ingredients except the butter, seasoning and agar.
Simmer for approx 20 mins before blending in a food processor to create a smooth, creamy soup. Pass through a sieve into a saucepan. Adjust the seasoning and whisk in the agar. Bring back to a simmer for approx 4 minutes, pour into a 'setting dish' and refrigerate for 24 hours.
Cut the bite-sized tablets out of the set soup and gently crumb with flour, beaten egg and 2/3 dried bread crumbs and 1/3 desiccated coconut.
Deep fry the tablets in light oil pre-heated to approx 150°C (not particularly hot).