Tiger Prawn and Purple Napa Cabbage Bisque
Jonathon Sawyer created this dish for Tournament of Champions Season 7, winning the Sweet 16 Randomizer Round 85–79 against Aarti Sequeira. A deeply fortified tiger prawn bisque is built on roasted shellfish stock, enriched with a gochujang sofrito of purple napa cabbage and lime leaf cream, and thickened with soy curls. The dish is crowned with a tortilla-pressed tiger prawn rice paper cracker dusted with smoked paprika and gochugaru — called spectacular by all three judges — with grilled and pickled purple napa cabbage providing essential acid balance.
- Time: 90 min
Source: Relaxed Recipes
Ingredients
- FABRICATE THE PRAWNS
- Twist the heads off all 12 prawns and peel away the shells, reserving both heads
- BUILD THE SHELLFISH STOCK
- Heat 1 tbsp of neutral oil in a heavy-based saucepan over high heat. Add the pra
- INFUSE THE LIME LEAF CREAM
- In a small saucepan, warm the ¼ cup of heavy cream with the remaining 2 lime lea
- PREPARE THE SOY CURLS
- Divide the soy curls into two portions. For the bisque portion : submerge in war
- BUILD THE BISQUE
- Heat 2 tbsp of neutral oil in a Dutch oven or large saucepan over medium heat. A
- GRILL AND PICKLE THE NAPA CABBAGE
- Heat a grill pan or cast iron skillet to high heat with 1 tsp of neutral oil. Gr
- MAKE THE TORTILLA-PRESSED PRAWN CRACKERS
- Heat the 3 cups of neutral oil in a deep sauté pan or wok to 175°C . Have a pape
- POACH THE PRAWN PIECES
- Bring a ladleful of hot bisque to a gentle simmer in a small saucepan. Add the h
- ASSEMBLE AND SERVE
- Warm your serving bowls. Ladle the hot bisque into each bowl. Arrange the grille