• Prep Time 15 minutes
  • Cook Time 30 minutes
  • Serving For 3-4 people
  • Difficulty Normal

Recipe Description

This recipe is a courtesy of Anchor Dairy

This recipe is best with
Anchor Extra Yield

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


  1. To prepare prawn bisque, devein the prawns, keep the shell and head.
  2. In pot, heat butter on medium heat, sauté onions, carrots and tomato until lightly browned.
  3. Add prawns, prawn shell and head, bay leaf, parsley stem. Sauté until prawns turn red.
  4. Add tomato paste, stir well and cook it for 1min, lemon juice.
  5. Add water, remove cooked prawns and set a side for later. Simmer soup for 10-15mins.
  6. Blend hot soup with hand blender. Strain back into the pot and bring to a simmer. Set a side or serve immediately.
  7. Before serving, warm the soup add anchor extra yield cooking cream, check seasoning.
  8. To prepare the prawn cream cheese, smoothen the cream cheese with a spatula, season with lemon juice, chilli powder, salt and pepper. Mix well.
  9. Fold in diced prawn and spring onion, mix well, check seasoning, keep in fridge until needed.
  10. To serve, heat oil in pan on medium heat, roast the cherry tomato for 2-3mins. Season with salt and pepper.
  11. Spoon the tomato on a soup bowl as create a base.
  12. Using 2 spoons, create a quenelle out of the prawn cream cheese, place on top of the tomato.
  13. Spoon prawn bisque, garnish with anchor extra yield cooking cream, olive oil, dry parsley. Enjoy!

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