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Sweet and Sour Prawns with Bisque and Crispy Stuffed Prawn Heads
Recipe by Gillian Dinh
Try this sweet and sour prawns with bisque and crispy stuffed prawn heads
- Steps
- Ingredients
Ingredients
Sweet and Sour Prawns
Prawn Bisque
Crispy Stuffed Prawn Heads
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Steps
- To prepare Sweet and Sour Prawns, peel shells from body, maintaining the head and tail. Lay flat on a small shallow tray. Reserve shells in a bowl for the bisque.
- Combine remaining ingredients for marinade in a medium bowl and stir to combine.
- Pour marinade over the prawns in the tray, reserving some for and shells in the bowl, massage well. Cover and refrigerate for 30 minutes.
- For the Prawn Bisque, add half of the butter with the grapeseed oil to a medium saucepan along with the celery, carrots, garlic, shallot, lemongrass, spring onion, coriander stems, and palm sugar. Fry for 5-7 minutes on a medium-low heat until fragrant and set aside.
- Remove the heads, shells and tails from prawns and add to a stock pot with marinated shells. Reserve the meat for the stuffed heads and set aside.
- Add remaining butter and fry for 1 minute over a high heat.
- Add tomato paste, tamarind puree, fish sauce, Maggi seasoning and sesame oil to fry for a further 2 minutes.
- Add the cooked aromatics to the prawn shells along with fish stock, spices. Stir and bring to a boil uncovered.
- Once boiling, lower heat to a simmer for 30 minutes.
- Strain stock into a smaller saucepan and cook for 30 minutes on a medium heat to reduce by ¾, to a sauce consistency. Discard solids. Season to taste.
- To prepare the stuffing for the Crispy Stuffed Prawn Heads, finely chop the prawn meat and add to a medium bowl with fish sauce, salt and pepper.
- Roughly chop the pineapple and add half to a small food processor and blitz to a puree but with some texture remaining. Add to the prawn meat and stir to combine.
- Finely chop the remaining pineapple and add to the stuffing mixture.
- Clean the prawn heads, removing the insides and fill with the stuffing.
- In a small bowl, add rice flour, salt and pepper and stir. Carefully toss the prawn heads into the flour mixture.
- When ready to serve, cook the sweet and sour prawn by heating 1 tablespoon of oil in a fry pan, on medium-high heat and cook prawns for 7-8 minutes, turning once.
- Cook the stuffed heads by heating the remaining oil in a deep fry pan on a medium heat. When oil is 180°C add the prawn heads and fry for 2-3 minutes, turning over until crispy.
