Spiced seafood bisque with sesame prawn croutons
This spiced seafood bisque is topped with an unconventional crouton – mini sesame prawn toasts. A ginger and garlic-infused prawn paste is spread over bread, then topped with sesame seeds and fried until golden. They are served on a spice-infused broth made with mussels, haddock and prawns.
Ingredients
Metric
Imperial
Sesame prawn croutons
- 300g of prawns, peeled and roughly chopped
- 3 garlic cloves, minced
- 7g of fresh ginger, roughly chopped
- 1 egg white
- 1 tsp light soy sauce
- 4 slices of white bread
- 50g of white sesame seeds
- 50g of black sesame seeds
- 500ml of vegetable oil, for frying
- salt to taste
Spiced seafood bisque
- 1 tbsp of olive oil
- 1 tbsp of unsalted butter
- 100g of white onion, finely diced
- 100g of celery, finely diced
- 2 garlic cloves, finely chopped
- 5g of fresh ginger, finely chopped
- 25g of Doves Farm Organic Plain White Flour
- 1 tsp cayenne pepper
- 2 tsp smoked paprika
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 2 tbsp of tomato paste
- 150ml of white wine
- 1l fish stock
- 250g of live mussels, cleaned
- 2 skinless haddock fillets, sliced into smaller portions
- 8 large king prawns, whole
- 1 lemon, juiced
- 30ml of double cream
Method
For the sesame prawn toast, to make the prawn paste combine the prawns, garlic, ginger, egg whites and soy sauce in a food processor and blitz until they form a smooth paste. Season with salt and pepper to taste
- 300g of prawns, peeled and roughly chopped
- 3 garlic cloves, minced
- 7g of fresh ginger, roughly chopped
- 1 egg white
- 1 tsp light soy sauce
Spread the paste evenly over the slices of white bread
- 4 slices of white bread
Dip the toasts, paste-side down, onto a plate containing both of the sesame seeds. Set the bread aside on a plate in the fridge
- 50g of white sesame seeds
- 50g of black sesame seeds
To begin the bisque, heat the oil and butter in a large pot over medium heat. Add the onion and celery then cook for another couple of minutes until they begin to soften. Add in the garlic and ginger then cook until fragrant
- 1 tbsp of olive oil
- 1 tbsp of unsalted butter
- 100g of white onion, finely diced
- 100g of celery, finely diced
- 2 garlic cloves, finely chopped
- 5g of fresh ginger, finely chopped
Add in the flour along with all the ground spices, then stir through the mix and cook gently for around 2 minutes. Add in the tomato paste and stir to coat the vegetables
- 25g of Doves Farm Organic Plain White Flour
- 1 tsp cayenne pepper
- 2 tsp smoked paprika
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 2 tbsp of tomato paste
Add in the white wine then, once reduced by half, gradually add in the fish stock in small increments. Reduce the heat to low then simmer for 15 minutes
- 150ml of white wine
- 1l fish stock
Meanwhile, heat the vegetable oil in a large frying pan over a medium heat. Fry the sesame prawn toasts on each side for a couple of minutes until golden, then remove and drain over paper towels. Season with a pinch of salt then slice the toasts into triangles
- 500ml of vegetable oil, for frying
- salt to taste
Using a hand blender, blitz the bisque until smooth then season with salt and pepper to taste. Strain through a fine sieve back into the pan
Add the cleaned mussels, haddock and prawns to the bisque. Cook for around 4 minutes until the mussels have opened and the fish is opaque, then stir through the lemon juice and the double cream
- 250g of live mussels, cleaned
- 2 skinless haddock fillets, sliced into smaller portions
- 8 large king prawns, whole
- 1 lemon, juiced
- 30ml of double cream
To serve, ladle the bisque and seafood into serving bowls then top with the sesame prawn croutons.
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