I helped my mum peel prawns this afternoon, but I didn’t want to waste the prawn heads so I decided to try something new. I spent about 1.5 hours in total making the bisque, but it still wasn’t concentrated enough. Next time I shall use Tomato Paste instead of blending tomatoes on my own so that the texture will be more solid.
Ingredients (Serves 1-2):
10 or more Prawn heads
0.5L of Seafood/Fish Stock
1 Tablespoon of Chopped Onions and Garlic
1 Carrot (thinly sliced into strips)
Generous sprinkle of Thyme
2 Tomatoes (blended into juice)
2 Tablespoons of Evaporated Milk
1/4 Cup of White Wine/ Cooking Wine (optional, but helps remove the “fishy” smell of seafood)
Olive Oil, Salt, Pepper, Lime Juice
1 shelled Prawn per serving
Preparation and Cooking:
1) Bring your fish/seafood stock to a boil (If you are really free you can prepare it from scratch. I used the powdered MSG version) and add in the prawn heads and carrots. Sprinkle some thyme, then cover the pot and boil over low heat.
2) After 45 mins, remove from heat and strain the soup, discarding the prawn heads and carrots (keep if you plan to use it for decorative purposes). Fry the onions and garlic in olive oil. Put the soup into a clean pot, then add in the wine, onions, garlic, blended tomatoes, and some thyme. Simmer over low heat and allow the soup to reduce for another half an hour or until you think the soup looks thick enough.
3) Remove from heat, then add in the evaporated milk or cream. Taste and flavour with salt and pepper.
4) Heat a pan on high heat for 1 min. Fry your deshelled prawn until slightly browned, seasoning it with salt, pepper and lime juice. Serve it however you like 🙂
1) As mentioned in the introduction, replace fresh tomatoes with canned tomato puree or paste.
2) I believe that Cream or Half-and-Half is usually used, but I didn’t have any at home so I replaced it with Evaporated milk.
3) If you have spare prawns, feel free to blend the prawns into a puree and add it into your soup.