24 (about 500gm)medium green prawns2 tbspolive oil4golden shallots, coarsely chopped2 clovesgarlic, finely chopped2mint stalks, coarsely chopped2Lebanese cucumbers, peeled and coarsely grated125 ml (½ cup)white wine½ cup (loosely packed)mint leaves1 tspfinely grated lemon rindTo serve:mint leaf tips
Peel prawns and remove veins, leaving 12 prawns with tails intact, reserve shells. Heat half the olive oil in a frying pan, add half the shallot and half the garlic and sauté for 3 minutes or until soft. Add reserved shells and mint stalks and cook for 5 minutes or until coloured. Add 2 cups of water and simmer for 10 minutes, strain and discard solids. Return stock to a clean saucepan, bring to the boil, add prawns and cook for 2 minutes or until cooked through. Remove prawns, cool and refrigerate until needed.
Heat remaining oil in a saucepan over medium heat, add remaining shallot and garlic and cook for 1 minute or until softened. Add cucumber and sauté for 3 minutes, then add white wine and cook for 1 minute. Add stock, remove from heat and cool. Process stock mixture, prawns without tails, mint leaves and lemon rind in a blender until smooth. Season to taste with sea salt and freshly ground black pepper. Refrigerate until needed.
To serve, skewer remaining chilled prawns on toothpicks. Ladle chilled soup into small cups or glasses, scatter with mint tips and serve with a skewered prawn.