Recipe Description
This recipe is a courtesy of Anchor Dairy
This recipe is best with
Recipe Ingredient
- 15g Anchor unsalted butter
- 30g big yellow onion, diced
- 30g carrot, diced
- 50g tomato, diced
- 250g prawn with head and shell
- 1pcs bay leaf
- 2stalk parsley stems
- 30g tomato paste
- 750g fish stock
- 20g lemon juice
- 150g Anchor Extra Yield Cooking Cream
- salt
- pepper
- Prawn Cream Cheese:
- 130g cooked prawns, diced
- 60g Anchor Cream Cheese, room temperature
- 20g lemon juice
- A pinch of chilli powder
- 10g spring onion, chopped
- salt and pepper
- Condiments & Garnish:
- 50g olive oil
- 160g cherry tomato, halve
- salt and pepper
- 4tbsp Anchor Extra Yield Cooking Cream
- 4tbsp olive oil
Instructions
- To prepare prawn bisque, devein the prawns, keep the shell and head.
- In pot, heat butter on medium heat, sauté onions, carrots and tomato until lightly browned.
- Add prawns, prawn shell and head, bay leaf, parsley stem. Sauté until prawns turn red.
- Add tomato paste, stir well and cook it for 1min, lemon juice.
- Add water, remove cooked prawns and set a side for later. Simmer soup for 10-15mins.
- Blend hot soup with hand blender. Strain back into the pot and bring to a simmer. Set a side or serve immediately.
- Before serving, warm the soup add anchor extra yield cooking cream, check seasoning.
- To prepare the prawn cream cheese, smoothen the cream cheese with a spatula, season with lemon juice, chilli powder, salt and pepper. Mix well.
- Fold in diced prawn and spring onion, mix well, check seasoning, keep in fridge until needed.
- To serve, heat oil in pan on medium heat, roast the cherry tomato for 2-3mins. Season with salt and pepper.
- Spoon the tomato on a soup bowl as create a base.
- Using 2 spoons, create a quenelle out of the prawn cream cheese, place on top of the tomato.
- Spoon prawn bisque, garnish with anchor extra yield cooking cream, olive oil, dry parsley. Enjoy!
