My last post was a recipe that could have easily been done Thermomix or no Thermomix. Not so this one. I mean, you could do it in a saucepan and colander and a lot of attention but it would be more of a pain and not something I would have bothered attempting.
I happened to have frozen some prawn heads and shells after our last prawn supper and was wondering what to do with them. Bouillabaisse? Stock? And then I came across this recipe. It looked involved – it has more than one stage! But the stages only involved adding more things to the Thermomix bowl and cooking again.
First peel around 250g of prawns. Set prawn meat aside in Varoma bowl awaiting Stage 3. Throw the shells in the Thermomix bowl along with 20g peanut oil, 10g sesame oil, 2 red chillies (deseed if you don’t want too much heat), 3-4 cloves garlic. Cook at 100 degrees for 15 minutes on Speed 1.
Next roughly chop 3 spring onions, 2 medium carrots, 2 sticks celery, 2 stalks lemon grass (or use the bottled variety – its what I had on hand. I used about 4 teaspoons) and add to bowl along with 50g ginger (peeled if old, if young and thin skinned go mad and leave the skin on) and another 10g peanut oil. Chop on Speed 8 for 5 seconds. The recipe on the website says longer, but I don’t think you want it too fine as this is all strained out later. I prefer prawn shells in the basket, not in the final soup. Thankfully I had cross checked recipe on Tick of Yum and she had added this tip. Cook at 100 degrees for 5 minutes on Speed 2-3.
3rd stage – are we all ready? Add to the bowl 20g tomato paste, 3-4 lemon myrtle leaves (I did not have these – I used 3 strips of lemon peel), 3 kaffir lime leaves (I happen to be growing these in the garden), 4 coriander roots roughly chopped, around 10 basil leaves, 2 tbsp Thermomix veg stock concentrate, 1000g water, 25g fish sauce, 50g palm sugar (recipe says dark palm sugar, I didn’t have any palm sugar, light or dark, so used brown sugar), 200 ml coconut cream. Cook at 100 degrees for 20 minutes at Speed 1. Then, Stage 3.5, put the Varoma with prawn meat inside on top and cook it all at Varoma temperature for 20 minutes, Speed 1 or until prawns are cooked. Remove Varoma, add 20g cornflour to ingredients in the bowl and cook at 100 degrees for 3 minutes on Speed 4 – Stage 3.75. Stage 3 has a few parts.
Place the cooked prawns in serving bowls. Strain soup through steamer basket into Thermoserver. Ladle into serving bowls, garnish with coriander leaves and eat with crusty bread. Or with the coconut foam that is suggested in the original recipe. I may attempt this another time.
The photo does not do service to how awesome this tasted. It was one of the best soups I have ever had, home cooked or restaurant. It even reminded me of a lobster bisque I had at Marque in Sydney once. That was served with a parmesan custard. That I think I could make – there is a recipe in the Thermomix 2013 calendar. I’ll keep you posted.