Polenta Soup with Crawfish in Almond Tempura
Ingredients
- For the soup
- 50 grams Bacon
- 1 garlic clove
- 2 shallots
- 600 milliliters Chicken broth
- 1 tsp minced rosemary
- 1 tsp chopped thyme
- salt
- fresh cracked peppers
- 400 milliliters Whipped cream (at least 30% fat content)
- 80 grams Cornmeal (Polenta)
- 2 Tbsps butter
- Nutmeg
- also
- 2 crayfish (ready to cook)
- 500 milliliters vegetable oil
Preparation steps
For the soup, cut the bacon into small cubes. Peel garlic and shallots and finely chop. Cook bacon in a pan, add garlic and shallots and fry briefly. Pour in the broth, add the herbs and season with salt and pepper. Cover and simmer over low heat for 15 minutes.
Strain the broth through a sieve, put back into the pot, stir in cream and bring to a boil again. Stir in the polenta and simmer over low heat about 30 minutes, stirring often. Season the finished polenta soup with salt, pepper and nutmeg and stir in the butter. For the batter, mix 150 grams (approximately 1 cup) flour with the almonds, eggs, egg yolk, 350 ml (approximately 1 1/2 cup) of cold water, and turmeric powder. Season with salt to taste, mix until smooth and let sit 15 minutes.
Cut the crawfish tails in half lengthwise and remove the meat. Dip the crawfish in tempura batter and fry in hot oil. Stick on wooden skewers and serve with the soup. Garnish with fried pieces of pineapple and basil.
