शैडोइंग अभ्यास: Prawn Bisque with Queensland Tiger Prawns | HOLY BASIL RECIPES - YouTube के साथ अंग्रेजी बोलना सीखें

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101 वाक्य

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Hey guys, how are you doing?

It's Duncan here at Holbele Basil Thai in Croydon and I'm here to show you another beautiful soup,

a traditional soup with a tiny tiny Thai twist.

Today we'll be making a prawn bisque and the prawns we're using are these beautiful tiger prawns from Queensland.

They're so fresh and lovely.

I just want to show you how I like to peel a prawn.

Firstly what I do is support the prawn between the head

and the body here

and then just using my finger with some gloves on just to go in against the belly here and just scraping down,

taking off the legs and then simply peeling around the body.

very very simple very clean and easy

and then to devein the prawn we just take a small knife

and going in from the top of the back here we

just cut a line down the back of the prawn

and in here you'll see two different things one of them

we keep all of these ones here is beautiful all of the row all of this green sometimes it's orange

and this thin little one inside is the one that we want to remove.

So don't remove all of this it adds a lot of beautiful flavour.

Okay then what we need to do is in this case I'm going to remove the head

and I'm going to keep the heads separate from the prawn tail.

The prawn tail I'm going to poach these in the soup later including

that row line down the back and the tail will just look nice and presentable in the soup as well.

So now it's just time to continue killing these prawns.

And that is it, all of those removed.

Now it's really important when you're making the bisque

that you do buy whole prawns because you will need those shells as part of the soup.

You're also going to need some butter,

some tomato paste, coriander root,

some fresh leek, a couple of shallots, one fresh tomato.

Over here, we have some Mare Kong whiskey.

Now, Mare Kong whiskey is my little tie twist on this.

Normally you'd use a brandy or a rum but I like to use the mercom.

We've got some stock here,

some fish stock, some pepper,

finishing it off with some cream and coriander for garnish and this one here is beurre maniere.

Now beurre maniere is just a simple mixture of equal parts butter

and plain flour mixed together well it's a cold roux

and then what we do is at the end

when we need to thicken it we'll add that at the very end but really easy to make.

Okay let's get started.

Starting with just a little bit of oil we're then going to place the butter in with the oil.

Using a wooden spoon, an extremely large pre-burnt well loved industry standard wooden spoon,

we're then going to add our prawn shells to the butter and oil.

Cook those prawn shells until they become nice and red in color.

Then we're going to add some leek,

our shallots, and then again saute that until they become a little bit softened but no color.

We add the tomato paste.

I like to add a good two to three tablespoons of tomato paste

so that we get a nice rich red color in our soup.

Okay, what I've got here is from my mortar and pestle,

I've got a beautiful large piece of marble.

We need something heavy, we want to crush up these shells.

We want to release all of the flavour that's inside those prawn heads.

Okay the next thing we're going to add is our coriander root.

It's not very traditional but this soup ends up being blended together

and all of these flavours melt and I think the coriander root is a really lovely flavour to have in this biz.

Now we're going to add our mer kong.

Now we need to flambe our alcohol so we're going to add that in first,

wait for the alcohol to become hot and once it's hot just use a lighter and carefully ignite it.

The reason for doing this is to burn off the alcohol that's in there.

Once that's done, we add,

no not some more mercom, we add some stock.

So I'm going to add here a good litre of beautiful fish stock

and then we're just going to let that simmer for about 15 minutes.

Now that all that lovely colour has come out from the crustacean shell,

it's time to strain it.

And because I smashed it up before,

all that flavour came out from inside the head.

If you like, you can actually put it into a food processor and blend it even further,

but you need to put it through something very fine,

like a muslin pot.

So now that all of that lovely liquid is being strained,

we put it back into our pot,

and then it's just time to add a few more ingredients.

Firstly, some seasoning with some salt,

a little bit of white pepper,

and then we're going to put in some fresh tomato.

turn that back on and then again we simmer that for another five minutes.

Tomatoes have just started to soften and now I'm just going to add the prawns

and just let those poach for about three minutes.

Then once they have cooked I'm going to remove the tomato

and the prawn and build those into the base of my plate and then we can pour the soup around it.

So now that the prawns have been presented with the tomatoes,

it's just time to finish off the soup.

We start by adding our cream,

approximately one part cream to three part soup would be a good estimate.

Bring that to the boil and then we'll just thicken it with the beurre maniere as needed.

And now that the soup is a beautiful consistency,

we just pour that soup around the prawns and around the tomato.

If we pour it on top,

everything will become the one colour,

so I like to have the contrast of the centerpiece compared to the actual soup itself.

And then just simply garnish that with a few coriander leaves.

You could use parsley or chervil or dill.

They would all be perfect.

There we go.

A really simple dish.

A beautiful prawn bisque using Queensland tiger prawns with a tiny,

tiny touch of Thailand using that Meokong whiskey and the coriander root as well.

100

A beautiful soup of French tradition with a Thai twist.

101

Enjoy!

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शैडोइंग अभ्यास: Prawn Bisque with Queensland Tiger Prawns | HOLY BASIL RECIPES - YouTube के साथ अंग्रेजी बोलना सीखें

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