Prawn Bisque

Nothing goes to waste in a commercial kitchen and chefs often turn what we think of as scraps into another tasty dish. You don’t need prawn meat to make a delicious prawn bisque - all the flavour is in the heads and shells. So next time you peel prawns, freeze the heads and shells until you’re ready to whip up this delicious bisque, which has been a favourite on Glebe Point Diner’s menu since Alex Kearns opened the restaurant in 2007. When cooking the heads and shells, take your time and fr