Prawn bisque Recipe
- 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
- 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.
