Jumbo King Prawn Soup With Orzo And Garlic Aioli

Boil a kettle

Chop your tomato[es] roughly

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice

Peel and finely dice your shallot[s]

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of olive oil over a medium heat

Once hot, add the diced shallot with a pinch of salt and pepper and cook for 2-3 min or until starting to soften

While the shallot is softening, dissolve your vegetable stock mix, tomato paste and Chinese rice wine in 750ml [1125ml] [1.5L] boiled water – this is your stock

Once the shallots are softened, add half your roasted garlic paste (you'll use the rest later!), smoked paprika, chopped tomato and chopped peppers to the pan and cook for 2-3 min or until fragrant

Once fragrant, add the stock, your orzo and a pinch of salt to the pan and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, for an initial 8-11 min

Tip: Stir the orzo occasionally to stop it from sticking!

Meanwhile, combine your mayo and the remaining roasted garlic paste in a small bowl with 1 tsp [1 1/2 tsp] [2 tsp] cold water – this is your garlic aioli

Drain and add your jumbo prawns to the pan and cook, covered, for a further 7-8 min or until the prawns are cooked through and the orzo is tender – this is your jumbo prawn soup