Queensland Prawns Recipes - www.queenslandprawns.com

Endeavour Prawn Bisque

Chef: Craig Squire – Red Ochre Grill, Cairns [www.ochrerestaurant.com.au]
“Why waste all those prawn shells when you can enjoy a beautiful bisque. Normally a cold climate soup, this tropical interpretation will fit in with our hot weather. For extra flourish serve in a ½ coconut and retain a few prawn tails from the tian to garnish.”

YOU WILL NEED / INSTRUCTIONS:

• 1 small onion
• 1 stick celery
• 15g ginger
• 1 clove garlic
• 10 coriander stalks

Rough chop and sweat the above in olive oil in a heavy based soup pot

• Add about 20 prawn shells and heads
  

Crush all with mallet.

Add:

• 150ml white wine
• 50ml brandy
• 100g tomato paste

Bring back to boil.
Stir in thoroughly 1/4 cup flour or *rice flour for gluten free.

Add:

• 1litre fish stock or seasoned water.
• 50g sugar and season to taste.

Simmer for 20 minutes. Strain through fine sieve.

• Add 200ml of coconut milk.

Reheat and serve. Enjoy with a buttery chardonnay and crusty bread.

Serves 4.