Shadowcat Soup

Inspired by my favourite X-Men, Kitty Pryde, this dish contains prawn balls that float in the clear soup to make it look like Shadowcat’s phasing ability.

Servings

2

Ready In:

1 hour

Good For:

Starter

Inspiration from

Kitty Pryde

Kitty Pryde (a.k.a. Shadowcat) is a mutant gifted with the ability to become intangible and phase her entire body through solid material. A talented prodigy, she became the poster child of the X-Men; eventually reaching maturation and becoming the team’s current leader.

While in the X-men, Kitty developed a relationship with her (older) team member, Colossus. She also became close friends with his sister Illyana Rasputin. Initially, Kitty was also uncomfortable around mutants with irregular physical features such as Nightcrawler. Eventually she overcame this problem as she got to know him, and the two became close friends. During a mission in space, Kitty befriended an alien dragon named Lockheed. They gained a psychic bond with each other and Lockheed became extremely loyal to Kitty. To this day the two are nearly inseparable.

The Hunchback of Notre Dame Salade Niçoise

Ingredients

1 tbsp Sesame Oil
1 tsp Ground Ginger
1 Garlic Clove (minced)
1l Vegetable Stock
2 Spring Onions (sliced)
10 Button Mushrooms (sliced)
Salt

For the Prawn Balls:
150g Prawns (peeled and cooked)
250g Basa fillets (chopped)
1 tbsp Cornflour
1 tsp Garlic Powder
1 Egg (white only)
1 tsp Salt
1 tsp Sugar
Pepper
Bowl of Ice Water (set aside)

Kitty Pryde is my favourite among the X-Men. I love her ability to phase through solid matter when she pleases. In the movies she is also played by Ellen Page whom is one of my favourites too.

As a big fan of the Astonishing X-Men comics, there were many great and interesting character. However given the ending to the series with Kitty saving the world from a giant bullet, it had a very saddening finish. It was then quite confusing when she was brought back to Earth after the event but I pushed that notion aside because always loved reading about Kitty.

The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise

Step by Step Instructions

Step 1

In a large saucepan, heat the oil then add the garlic and ginger and cook until fragrant. Add the mushrooms and cook for a further 5 minutes until they wilt.

Step 2

Pour in the stock water, salt and spring onions and bring to a boil. Lower the heat and simmer for 30 minutes.

Step 3

Meanwhile, put all the prawn balls ingredients into the food processor (except the bowl of ice water). Blend until a fine paste is formed. Remove and refrigerate paste for 15 minutes. After, take a dollop of the paste, shape into a ball and then place in the ice water (The ice water keeps the shape of the ball). Continue until you use up all the paste.

Step 4

Place the prawn balls into the soup water and cook for 10 minutes until they are cooked. They should turn in colour to a pinkish-white. (If you’ve made too many, you can store them in the freezer for up to 1 month. They can be eaten individually. Once cooked, serve the soup in bowls.

Shadowcat Soup

Inspired by my favourite X-Men, Kitty Pryde, this dish contains prawn balls that float in the clear soup to make it look like Shadowcat's phasing ability.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Appetizer
Cuisine: Japanese
Keyword: Kitty Pryde, Marvel
Servings: 2 people
Calories: 440kcal

Equipment

  • Saucepan
  • Food Processor

Ingredients

  • 1 tbsp Sesame Oil
  • 1 tsp Ground Ginger
  • 1 Garlic Clove minced
  • 1 l Vegetable Stock
  • 2 Spring Onions sliced
  • 10 Button Mushrooms sliced
  • Salt

For the Prawn Balls:

  • 150 g Prawns peeled and cooked
  • 250 g Basa fillets chopped
  • 1 tbsp Cornflour
  • 1 tsp Garlic Powder
  • 1 Egg white only
  • 1 tsp Salt
  • 1 tsp Sugar
  • Pepper
  • Bowl of Ice Water set aside

Instructions

  • In a large saucepan, heat the oil then add the garlic and ginger and cook until fragrant. Add the mushrooms and cook for a further 5 minutes until they wilt.
  • Pour in the stock water, salt and spring onions and bring to a boil. Lower the heat and simmer for 30 minutes.
  • Meanwhile, put all the prawn balls ingredients into the food processor (except the bowl of ice water). Blend until a fine paste is formed. Remove and refrigerate paste for 15 minutes. After, take a dollop of the paste, shape into a ball and then place in the ice water (The ice water keeps the shape of the ball). Continue until you use up all the paste.
  • Place the prawn balls into the soup water and cook for 10 minutes until they are cooked. They should turn in colour to a pinkish-white. (If you've made too many, you can store them in the freezer for up to 1 month. They can be eaten individually. Once cooked, serve the soup in bowls.

Sources and Inspiration:

Character Information – Recipe Inspiration: 12

 

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