500 g whole prawns (frozen)

1 large onion

1 fennel

1 garlic clove

1 tsp Sriracha sauce

½ tsp paprika

1 tsp salt

½ dl white wine

1.2 l water

Olive oil

Sour cream


Step 1

Defrost the frozen prawns.
Put the prawns in the smoking
basket and smoke at level 2 (175°C)
for 10 minutes.

Shell the prawns and keep the shells.

Step 2

Sauté the prawn shells in a
hot saucepan with Sriracha sauce
for 5 minutes.

Pour the white wine into
the saucepan and let it
evaporate for a minute.

Add the water and the salt.

Boil for a few minutes and
reduce the heat. Let simmer
for 25 minutes.

Step 3

Cut up the onion, fennel and
garlic clove. Sauté the vegetables
with a drop of oil in a saucepan. 

Step 4

Add in the strained liquid from
the prawn shells and boil for 15 minutes. 

Step 5

Towards the end, add in the shelled
prawns and serve the soup with sour cream.