Name: Ginger and Lemongrass Prawn Bisque
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 4-6
Cuisine: Indian
Ingredients: 2 European bay leaves; 1 tbsp tomato purée; 1.3 litres boiling water; 600 g prawn shells and heads; 1 tbsp butter; 1 tsp caster sugar; 8 black peppercorns; 1 tsp salt; 2 tsp cornflour or plain flour; 5 tbsp cold water; ½ lime or lemon, juiced; ½ tsp smoked paprika; 2.5 cm (1 inch) fresh ginger, skin on, bruised; 1 clove of garlic, roughly chopped; 1 red onion, roughly chopped; 2 lemongrass stalks, ends removed, roughly chopped; 1-2 dried red chillies

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
55 min

Appears in

Chilli & Mint

By Torie True

Published 2021

About

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