【法式濃蝦湯配手工意粉】Prawn Bisque 餐廳做法公開！蝦湯濃滑秘訣是⋯｜EN & CHI SUB｜BigBoyRecipe 藍帶的餐桌
Recipe Information
Prawn Bisque
Cultural Context
Prawn bisque is a classic French dish that showcases the rich flavors of shellfish, often served as a luxurious starter. Traditionally made with fresh prawns and aromatic vegetables, this soup embodies the essence of French culinary artistry. Its creamy texture and deep seafood flavor have made it a staple in coastal regions of France, and it has gained popularity worldwide, inspiring various adaptations and interpretations in different cuisines.
heavy cream
🥗Healthier: Greek yogurt
💰Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
Prepare the onions by cutting them in half and removing the root end.
Slice the onion vertically along the natural lines followed by horizontal cuts to finely chop them.
Peel off the fibrous layer from the celery, cut it into strips, and chop it into small pieces.
Peel the carrot, cut off the ends, slice it into strips, and chop it into pieces of similar size.
Pluck the leaves from the parsley, roll them up, and finely chop them.
Remove the heads and shells from the prawns, setting the meat aside.
Make a small incision along the back of each prawn and remove the digestive tract.
Dry the cleaned prawns on paper towels.
Cut the prawn heads in half or thirds to help release more flavour while cooking.
Heat the pot over medium-low heat and add some oil.
Place the prawn heads and shells into the pot and let them sear until they develop colour and aroma.
Stir the shells until they are dry and the bottom of the pot turns darker in colour.
Add the chopped onions, celery, and carrots, and continue stirring until the vegetables soften.
Add thyme and stir until the moisture in the vegetables has mostly evaporated.
Add 1 tablespoon of tomato paste and mix well until the ingredients are dry.
Pour in 30 ml of Brandy, tilt the pot slightly, and allow the flames to ignite, letting it burn until the fire dies down.
Pour in 800 ml of fish stock and bring it to a boil, skimming off any bubbles or impurities that float to the surface.
Reduce the heat and let it simmer gently for 45 minutes.
After 45 minutes, blend the ingredients slightly with a stick blender to thicken the stock.
Strain out the solids and continue heating the prawn bisque, reducing it further if necessary.
Add a little cream, a pinch of salt, and a bit of butter to make the stock smoother.
Sear the prawns in a pan on medium heat for about 1 minute on each side.
Cook the handmade pasta in boiling salted water for 2 minutes, then add it to the prawn bisque.
Increase to high heat and cook the pasta and bisque together to create a sauce that coats the pasta.
Add the prawns back in and stir for a few more turns before plating the dish.
Roll the pasta neatly, arrange the prawns, drizzle more sauce over the surface, and finish by sprinkling some chopped parsley.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Contains AlcoholAllergens
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