Ingredients

• 1 tbsp olive oil
• 1 carrot
• peeled and finely chopped
• 1 onion
• finely chopped
• 1 stick celery
• finely chopped
• ½ leek
• washed and finely chopped
• 1 red pepper
• deseeded and finely chopped
• 3 medium tomatoes
• finely chopped
• ½ bulb fennel
• finely chopped
• 1 bay leaf
• 6 peppercorns
• 1 thyme spring
• 1 tsp coriander seeds
• 500g/1lb 2oz mix of crab and langoustine heads and shells
• 1 tbsp tomato purée
• 12 tbsp white rice
• 175ml/6fl oz brandy
• 1 litre/1¾ pints crab or fish stock
• salt and freshly ground black pepper
• 1 tbsp crème fraîche
• to serve
• vegetable oil
• for deep-frying
• 120g/4½oz white crab meat
• 1 chilli
• finely chopped
• 1 tbsp chopped chives
• squeeze lime juice
• 1 free-range egg
• beaten
• 6 wonton wrappers

Directions

• To make the bisque
• heat the oil in a large saucepan and cook the carrot
• onion
• celery and leek over a low heat for 5–7 minutes. Add the pepper
• tomatoes
• fennel
• bay leaf
• peppercorns
• thyme and coriander seeds.
• Crush the crab and langoustine shells and add to the pan with the tomato purée and rice. Add the brandy and flambé. (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.)
• Pour over the stock and simmer for 30 minutes. Season with salt and pepper and pass through a fine sieve into a clean pan. Simmer until the volume of the liquid has reduced by two thirds and the bisque is thick.
• Fill a deep-fat fryer or a large
• deep
• heavy-bottomed pan two-thirds full with the oil. Heat to 175C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
• To make the wontons
• mix the crab meat with the chilli
• chives and lime juice.
• Egg wash the edges of each wonton wrapper. Divide the crab mixture between each wonton and seal.
• Deep-fry the wontons for 5 minutes until golden-brown. Drain the wontons on kitchen paper and serve alongside the bisque in bowls topped with a spoonful of crème fraîche.