Creamy Prawn Bisque served with Tempura Queensland banana prawn & asparagus spear, Dill and olive oil herb.
To make the bisque, I began by roasting the prawn heads and shells in a roasting dish for about 30 minutes until the shells were rich in orange colour and robust in flavour. In a heavy based saucepan I sauteed shallots, carrot, celery, fennel, garlic, peppercorns, coriander seeds and salt in a little oil. To this I added crushed tomatoes, cayenne pepper, parsley, thyme, bay leaf and the prawn shells. This was cooked down a little before adding some brandy to deglaze the pot. Simmering gently this was reduced before adding some verjus and reducing some more. Once reduced I added some fish stock and simmered for 30 minutes. I then removed the pot from the stove and blended the stock to a puree of which I then strained and returned to the stove. I then simmered the pureed soup for a further 15 minutes until the bisque become rich in copper colour, to this I added some cream to round the flavours out and finish the mouthfeel. To make tempura I simply mixed together some flour and ice cold apple cider to form a batter in which I coated the prawns and asparagus spears lightly before deep frying in 170C oil until light golden colour.