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Ingredients

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Soup Base

Chilli Oil

  • Chilli Oil 60.0 ml
  • Olive oil 100.0 ml
  • Chilli flakes, red 30.0 g

This peri-peri prawn bisque bowl brings bold flavour and comfort together in a vibrant diner-style dish. A rich, aromatic seafood bisque infused with smoked paprika and peri-peri spice is finished with creamy coconut and bright citrus notes. Served over tender udon noodles with pan-seared prawns and a drizzle of chilli oil, the dish delivers warmth, depth and satisfying texture.

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Preparation

  1. Soup Base

    1. In a pot, fry mirepoix with oil. Once translucent, add tomato paste, deseeded red chillis, garlic, and all the shells and crab meat. Allow to fry for 5 min until fragrant. 
    2. In a jug, add water, Robertsons Smoked Paprika and Knorr Professional Vegetable Stock Granules and mix. Pour this liquid to the pot and allow to reduce on low heat. Liquid can be added if too much has evaporated. 
    3. Strain the stock using a fine sieve and bring the stock back to the pot on medium. Add Robertsons Peri-Peri Dry Marinade, fresh herbs, lemon juice and butter. Add coconut cream and season to taste using salt and black pepper. 
    4. Marinade prawns using Robertsons Fish Spice for 10 min and pan fry for 5 min. Boil udon noodles as per back of pack.
  2. Chilli Oil

    1. Chilli Oil: Add chilli flakes to a heat proof bowl and set aside. Heat oil until it slightly starts to smoke. Pour hot oil over the chilli flakes and set aside to cool. Can be strained and kept in a small squeeze bottle. 
    2. To assemble, place cooked udon noodles in a bowl, pour peri-peri bisque soup on top, place prawns around the soup and finish off with chilli oil and garnish with coriander.
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