PRAWN BISQUE
PRAWN BISQUE
Ingredients
- 4 raw tiger prawns
- shells and heads only (reserve the prawns for another dish)
- ½ red chilli
- chopped
- ½ tomato
- chopped
- 500ml/18fl oz fish stock
- 100g/3½oz fresh egg noodles
- cooked according to packet instructions
- drained
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh coriander
Directions
- Place the prawn shells and heads
- chilli
- tomato and stock into a saucepan. Bring to the boil
- then reduce the heat until the mixture is simmering and simmer for 4-5 minutes.
- Strain the mixture through a sieve
- discarding the shells and tomato pieces. Reserve the liquid.
- Chop the cooked noodles and place them into a soup bowl. Pour over the fish broth.
- To serve
- scatter over the chopped herbs.
