Ingredients

• 30g unsalted butter
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 6 corn cobs, kernels sliced
• 3 cups (750ml) Massel chicken style liquid stock
• 1/4 cup (60ml) pure (thin) cream
• 8 green prawns, peeled (tails intact), deveined
• 1 cup (250ml) tequila blanco (see note)
• Zest and juice of 1 lime
• Thinly sliced red chilli, to serve
• Mustard cress, to serve

Method

• Step 1 Heat butter and oil in a saucepan over medium heat. Cook onion and garlic, stirring, for 3-4 minutes until softened, but not coloured. Add corn kernels and cook, stirring, for 2 minutes, then add the stock and bring to a simmer. Cook for 15 minutes or until the corn is tender.
• Step 2 Cool slightly, then blend soup until smooth. Strain through a sieve into a bowl, pressing down on the solids to extract as much liquid as possible. Stir through the cream and season. Place in the fridge for 2-3 hours until chilled.
• Step 3 Meanwhile, bring a pan of salted water to the boil. Add the prawns, then remove immediately from the heat. Stand for 10 minutes, then drain. Place prawns in a bowl with tequila and lime zest and juice, then season. Cool, then transfer to the fridge to marinate for 2 hours.
• Step 4 To serve, divide soup among bowls. Drain prawns, then place 2 in each bowl. Season, then garnish with chilli and cress.