Jennifer Brennan

Shrimp and cinnamon soup

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Curries & Bugles: A Memoir and Cookbook of the British Raj
Curries & Bugles

By Jennifer Brennan

Published 1990

  • About

This is a lovely, delicate soup with an unusual taste. It may be served hot or chilled.

Ingredients

  • ½ lb shelled small shrimp
  • 1½ pints fumet
  • 1 3

Method

  1. Divide the shrimp in half. Place 1 portion in a mortar and pound to a fine paste. Alternatively, chop them finely with a large, very sharp knife or cleaver and then use the flat of the blade to mash them to a paste. Form the paste into little balls, the size of marbles.
  2. Heat water in a steamer and steam both the shrimp balls and the shrimps for 3 minutes. Remov