Okra Soup

okraa
Okra Soup okraa 1

METHOD

  1. Wash prawns and de-vain, rinse the locust beans clean and set aside
  2. Wash the okra and cut of the pointed edge (optional) cut the okra into manageable size leaving out the stalk. Add into a blender or food processor and process until the desired coarse size is achieved. (use the image as a guide)
  3. Note: Using a blender will require adding water to aid blending and if care is not taken, the okra could be puréed. I suggest you pulse at interval to achieve a coarse texture. Food processor does not require water to achieve the desired texture.
  4. Chopped okra may require the addition of potash or baking soda (Blending or grating aids viscosity in the okra)
  5. Add hot water into a pan and place on the hob, add the fresh prawns if using,  pinch of salt  and cook for about 2-3 minutes (till it turns pink, don’t overcook or it will be chewy and rubbery)
  6. Take the prawns out of the pan and set aside.
  7. Add the chopped okra to the prawn stock and stir rigorously to incorporate with the stock. Cook for another 2 minutes, add the locust beans and stir to combine. Continue to cook for another 3-5 minutes. Add the cooked prawns back to the okra, add salt, seasoning and ground crayfish (taste for salt and seasoning and adjust accordingly. Add more water if needed)

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