Ginger and Lemongrass Prawn Bisque

I have included a few prawn curries in this book, so thought it would be a good idea to share my spiced prawn bisque too, which uses up the discarded prawn heads and shells. I buy my prawns with the shells and heads left on and freeze them after making prawn curry until I have time to make this, then bring them back to room temperature before starting to cook or run under cold water for 10-15 minutes to thaw fully. It’s well worth the forward-planning and makes a lovely starter or light lun