Prawn Bisque

About Prawn Bisque

Ingredients

• Medium sized prawns, sheeled and deveined ¾ cup
• Oil 2 tbsps
• Carrots, chopped ½ cup
• Large onion, chopped 1
• Tomatoes, chopped 400 gms
• Salt to taste
• Fresh fennel, chopped ½ tsp
• Paprika powde ½ tsp
• Fish stock 1 ltr
• Double cream 150 cream
• Garnish
• Medium sized prawns, shelled and deveined 12
• Green olives 12
• Salt to taste
• Black pepper powder to taste
• Paprika powder to taste
• Lemon juice 2 tsps
• Oil 1 tbsp

How to Make Prawn Bisque (Stepwise Photos)

Method

1. Heat oil in a deep non-stick pan, add prawns and saute for 2 minutes.
2. Add carrots and onion, mix and cook until carrots begin to soften.
3. Add tomatoes and mix. Add salt, fennel and paprika powder and mix well. Add fish stock and mix. Reduce heat and let the mixture simmer for around 30-35 minutes. Set aside to cool slightly.
4. Transfer the mixture into a blender jar and blend to a puree. Pass it through a sieve into another deep non-stick pan.
5. Add double cream, mix and heat the soup till it just comes to a boil. Pour the soup into stemmed glasses.
6. String on olives and prawns alternately on skewers. Sprinkle salt, pepper powder, paprika powder and lemon juice on them.
7. Heat oil in a non-stick pan, place the skewers in it and saute, rotating the skewers, till the prawns are cooked all around.
8. Place a skewer on each glass and serve immediately.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps