Hey there, food lover! Get ready to treat your taste buds to something truly amazing – a mouthwatering Prawn Bisque. This dish is all about bringing the wonderful flavours of the sea right to your dinner table in the most delightful way. Imagine a creamy, dreamy soup that’s been infused with the delicious essence of succulent prawns. It’s like a warm, comforting hug in a bowl. Combined with one of the ocean’s best flavours and a mix of tasty herbs and spices, brace yourself for a flavourful experience.

A Taste of Coastal Elegance

Prawn bisque is a sumptuous and flavourful seafood soup that hails from the coastal regions of France. It is renowned for its rich, velvety texture and deep, briny taste, making it a beloved dish among seafood enthusiasts and fine dining aficionados. This particular recipe was crafted by the talented South Australian chef, Andrew Fielke, who is a long-time champion of native ingredients such as lemon myrtle.

Now, let’s focus on the star ingredient: prawns (or shrimp). These little gems are known for their sweet and delicate flavour. Now, with those prawn shells, the parts you might normally throw away – keep them and sauté them to release all their natural goodness, kind of like making a seafood potion. This becomes the base, or the soul, of prawn bisque.

To amp up the flavours, add in some aromatic herbs, spices, and sometimes I like to add a bit of white wine for that extra touch of elegance. These ingredients blend together, creating a rich, flavourful broth that’s the heart of the bisque.

But wait, there’s more! Here’s where the creaminess takes the spotlight. Introducing heavy cream into the mix. This not only gives the bisque an irresistibly smooth texture but also balances out the sea’s brininess, giving you a perfect balance of flavours. Prawn bisque is one of those dishes that’s both fancy and cozy. It’s perfect for special occasions when you want to impress your guests, but it’s just as amazing for a chilly evening when you crave some comfort food.

The Magic of Making Prawn Bisque with a Thermomix

Now, let’s talk about how making prawn bisque becomes a real breeze when you have a Thermomix by your side. It’s like having a kitchen wizard that takes care of all the hard work for you.

First things first, these prawn shells typically require quite a bit of time sautéing and simmering to coax out their flavours. However, with a Thermomix, it’s as easy as pie. This magical machine expertly grinds and cooks those shells, extracting every last drop of prawn goodness without breaking a sweat.

Thanks to the precise temperature control of the Thermomix, you can trust that your bisque is cooking at just the right heat, eliminating any worries of mishaps or overcooking. And the best part? There’s no need for constant stirring or babysitting. You can simply set it and let it do its thing, giving you the freedom to enjoy a well-deserved glass of wine or engage in a pleasant chat with your guests.

Now, when it’s time to blend all those wonderful flavours together, the Thermomix handles it with ease and precision. It effortlessly whizzes everything into a creamy, velvety consistency that would make any chef proud. You won’t have to worry about lumps or uneven textures – it’s always spot on.

Oh, and cleanup? The Thermomix is a breeze to clean, which means less time scrubbing pots and pans and more time savouring your prawn bisque.

So, if you’re all about enjoying the deliciousness of prawn bisque without the hassle, the Thermomix is your go-to kitchen helper. It turns a gourmet recipe into something that’s not only achievable but also stress-free and, dare I say it, fun. It’s like having your own personal sous-chef right at your fingertips!

So, there you have it – a delicious Prawn Bisque. Next time you’re looking for a taste of the ocean that’s as comforting as it is sophisticated, give this prawn bisque a try. It’s a flavourful journey worth taking, one spoonful at a time!

Ingredients:

• 12 large whole green prawns
• 20 g peanut oil
• 10 g sesame oil
• 1 fresh long red chilli, trimmed and cut into halves
• 3 garlic cloves
• 5 spring onions/shallots, trimmed and cut into pieces
• 100 g carrot, cut into pieces
• 100 g celery (approx. 2 stalks), cut into pieces
• 50 g fresh ginger, peeled
• 2 stalks lemongrass, trimmed, white part only, cut into pieces
• 30 g tomato paste
• 4 lemon myrtle leaves or 1 tsp dried lemon myrtle
• 3 fresh kaffir lime leaves
• 12 sprigs fresh coriander, roots only (approx. 25 g) and leaves set aside
• 15 g fresh basil leaves
• 1000 g liquid fish stock
• 25 g fish sauce
• 50 g palm sugar
• 270 g coconut cream
• 1 tbsp cornflour
• 2 tbsp water
• 4 fresh scallops, in half shells

Thermomix Instructions:

1. Twist heads from prawns and reserve. Using a small skewer if necessary, remove digestive tract by pulling it out. Shell prawns, leaving the tails intact; reserve the shells.
2. Place reserved prawn heads and shells, oils, chilli and garlic into mixing bowl, then cook 15 min/100°C/speed 1.
3. Add spring onions/shallots, carrot, celery, ginger and lemongrass, then chop 20 sec/speed 7, then cook 5 min/100°C/speed 2.
4. Add tomato paste, lemon myrtle, kaffir lime leaves, coriander roots, basil, fish stock, fish sauce, palm sugar and coconut cream, then cook 18 min/100°C/speed 1.
5. Stir cornflour and 2 tablespoons water in a small bowl to form a smooth paste. Add to mixing bowl and stir with aid of spatula.
6. Place Varoma dish into position and add reserved prawn meat. Insert Varoma tray and add scallops on the half shell. Secure Varoma lid then steam 4 min/Varoma/speed 2 or until prawns and scallops are cooked through. Remove Varoma and set aside.
7. Insert measuring cup and start Blend /40 sec.
8. Strain bisque through a fine-mesh sieve into a jug. Place 3 prawns and a scallop in the shell in each serving bowl, pour bisque around the seafood and top with coriander leaves to serve.

Prawn Bisque with Lemon Myrtle: https://cookidoo.ca/recipes/recipe/en-CA/r670730