Asian inspired seafood bisque (gluten free)

Posted on Updated on


I love bisque – I can’t think of another soup with so much flavors. My seafood bisque has added Asian flavors – lemongrass, chills, ginger, shallot & coriander. The flavor is intense & irresistible.

Asian inspired seafood bisque

Recipe is as follow:

(Serves 4)

Ingredients

  • 2 fresh swimmer crabs, each cut in 4 pieces, cleaned
  • 12 green prawns, head removed (and reserved), peeled & veins removed
  • 1 large onions, diced
  • 1 carrot, diced
  • 2 cloves of garlic, minced
  • 1/2 cup rice
  • 1 hot chili, sliced
  • 5 inch of lemongrass, bashed
  • 1/8 cup fresh coriander (prefer the stem part), finely chopped
  • 1/8 cup green shallot, white part only, finely chopped
  • 2 tsp turmeric powder
  • 1tbs fish sauce
  • 1 inch of ginger
  • 12 coriander seeds
  • 1 tsp sesame oil
  • cooking oil
  • salt & pepper, to taste
  • sliced green shallot, to garnish (optional)

Method

  • Add a little cooking oil to a frying pan, bring it to very hot, pan fry the crabs until aromatic; transfer the pieces to a stock pot
  • Add a little cooking oil to the same frying pan, bring it to very hot again, pan fry the prawn heads until aromatic; transfer to the stock pot
  • Add a little cooking oil to the same frying pan, bring it to medium-high heat, pan fry the onion, chili, carrot, garlic, rice until aromatic; transfer to the stock pot
  • Add water to stock pot – sufficient to cover all the ingredients; add turmeric powder, coriander seeds, ginger, fresh coriander, shallot, lemongrass & fish sauce; bring to boil; simmer for 1 hour; add salt & pepper to taste
  • drain off liquid from the stock, transfer the liquid to a saucepan; Place the leftover stock into a blender; add 1 cup of water & blend for 2-3 minutes; filter the stock again using a strainer; add the liquid into the saucepan; discard the remaining stocks
  • Bring the soup in the saucepan to near boil; filter the soup again using a strainer
  • Bring the stock in the saucepan to boil; add sesame oil & peeled prawns; cook briefly (30 seconds), then remove the prawns; transfer the prawns to serving bowls
  • Pour the soup over the prawns to serve
  • Garnish with some thinly sliced green shallot (optional)

Save

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s