We are celebrating spot prawn season from afar here on the East Coast! We’ll be bringing in Spot Prawns next week for pick up on Thursday June 1st from our Isleville St warehouse location. Please place your orders by Monday, May 29th. www.afishionado.ca/product/fresh-bc-spot-prawns/
Thai-Flavoured Spot Prawn Bisque
Courtesy Chef Bill Jones, Deerholme Farm
1 lb (454 g) Spot Prawns
1 Tbsp (5 mL) salt
1 tsp (5 mL) sugar
2 large carrots, peeled and chopped
1 stalk celery, chopped
1 large onion, peeled and chopped
8 cups (2 L) water
4 slices fresh ginger
1 clove garlic, chopped
1 stalk lemon grass, trimmed and cut in chunks
1 bunch cilantro (stems and stocks)
1 lime juice and zest
1 can coconut milk
2 Tbsp (30 mL) cornstarch (mixed with equal cold water)
Salt and pepper to taste Fresh cilantro leaves (or basil)
Peel prawns (reserve shells) and place in a shallow metal or glass tray, sprinkle lightly with salt and sugar. Cover with boiling water and let sit for 5 minutes, drain and chill.
Place shells on a baking tray and place in a 350 F (180 C) oven. Roast the shells for 15 minutes, or until they have lightly browned. In a stock pot, add a little oil and add the onion, carrot and celery. Saute until they begin to brown, add water and bring to a simmer. Add the prawns shells, ginger slices, lemon grass, cilantro stems, lime juice, zest and coconut milk. Bring to a boil, reduce heat and simmer for 1 hour.
Strain soup, check seasoning and adjust with salt and pepper (or hot sauce if you like it spicy). Mix the cornstarch with cold water and slowly whisk into the hot soup. The mixture will thicken as it heats. Before serving stir in the cilantro leaves and cooked prawns. Serve immediately.