More from Beach House chef Peter Finch !
Peter’s prawn bisque
What to do with those prawns shells? PRAWN BISQUE a huge KBH hit. Thanks Peter
What you’ll need
25 prawn shells
1/2 onion
1 small can tomato paste
1/2 tsp garlic
2 litres fish or chicken stock
1/8 tsp. saffron
60 ml. fish sauce
Directions:
Simmer for 1 hour then pulse with hand blender. Strain out shells.
Combine mixture with 1/2 cup of corn starch and 1/2 cup water…… thicken …..
Add 1 litre of whipping cream and season with black pepper and salt to taste