D'Open Kitchen

COOKING FOR THE SOUL

Crawfish Bisque

Name: Crawfish Bisque
Prep time: 20 min
Cook time: 120 min
Ingredients: 1 kg Crawfish heads; 500 g Prawn heads; 2 tbsp Olive oil; 2 chopped Carrots (chopped); 5 chopped Shallots (chopped); 2 Lemongrass (use the white part only); 1/2 stick Celery (chopped); 4 Red chillies (chopped); 1 Flat-leaf parsley sprig (chopped); 2 Kaffir lime leaves (chopped); 1 Bay leaf; 55 g Tomato puree; 1 tsp Cayenne pepper; 240 ml White wine; 1 1/2 litre Chicken stock; 1/2 tsp Sea salt; 150 ml Double cream; Water (for boiling); 20 Crawfish (body only); 1 Egg yolk; Salt a pinch; Bread slices (toasted Micro coriander)

Recipe by

Trish yee

Dive into the depths of my culinary artistry with my captivating Crawfish Bisque – a creation that solidified my place as a finalist on the exhilarating second season of MasterChef Singapore.

Embarking on a journey that marries tradition and innovation, my Crawfish Bisque is a celebration of flavors and techniques. Succulent crawfish, revered for its delicate sweetness, takes center stage in a velvety concoction that pays homage to classic French bisque. Every spoonful tells a story of dedication and creativity that defined my time on the show.

Each ingredient is a brushstroke, a melody in this symphony of taste. The harmony of aromatics, rich stock, and a touch of culinary magic creates a depth of flavor that lingers on the palate, leaving an indelible mark.

My Crawfish Bisque isn't just a dish; it's a testament to my culinary journey. From the intense challenges to the moments of triumph, every drop of this bisque carries the essence of my dedication and passion as I cooked my way to the finale.

Join me in savoring this masterpiece, and let my Crawfish Bisque transport you to the competition's high-stakes kitchen, where flavors blended and dreams were realized.

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Prep Time 20

Cook Time 2

Course Appetizer

Cuisine French, Fusion

Servings people

Equipment

1 Hand Blender

Ingredients

BISQUE

1 kg Crawfish heads
500 g Prawn heads
2 tbsp Olive oil
2 chopped Carrots chopped
5 chopped Shallots chopped
2 Lemongrass use the white part only
1/2 stick Celery chopped
4 Red chillies chopped
1 Flat-leaf parsley sprig chopped
2 Kaffir lime leaves chopped
1 Bay leaf
55 g Tomato puree
1 tsp Cayenne pepper
240 ml White wine
1 1/2 litre Chicken stock
1/2 tsp Sea salt
150 ml Double cream

POACHED CRAWFISH

Water for boiling
20 Crawfish body only

EGG GEL

1 Egg yolk
Salt a pinch

TO SERVE

Bread slices toasted Micro coriander

Instructions

Using a mallet, crush the crawfish heads and prawn heads until they are well broken up.
Heat olive oil in a large saucepan over medium-high heat.
Fry the crawfish heads and prawn heads for about 10 minutes.
Add the carrots, shallots, lemongrass and celery, and let them cook over low heat.
Once the vegetables are lightly browned, add the chillies, parsley, kaffir lime leaves and bay leaf and cook for another 5 minutes.
Add the tomato purée and cayenne pepper and mix well. Cook until aromatic and brown, then add the white wine and flambé to allow the alcohol to evaporate.
Add the chicken stock and bring the mixture to a boil. Season with sea salt. Allow everything to simmer for 40 minutes, stirring occasionally.
Slowly pour the double cream in and blend until smooth. Pour the bisque through a chinoise (conical sieve) into a large container, then set aside.
Poach crawfish in a large pot of boiling water for 2 minutes. Deshell for later use.
Whisk egg yolk lightly in a bowl (do not aerate), then add salt.
Pass the egg yolk mixture through a sieve, then transfer it into a bag and sous vide at 67°C for 1 hour.
Remove the bag from the water bath and massage it for 2 minutes, then place it in a bowl of ice water.
Once cooled, pour the egg yolk mixture into a small mixing bowl and whisk till it becomes a smooth puree. Transfer the puree into a small piping bag. Set aside.
To assemble, place the poached crawfish in a deep serving dish and fill the dish with bisque. Place a slice of toasted bread on the side and pipe some egg gel over it. Garnish with micro coriander, if desired, and serve immediately.

Notes

COOKING TIPS | When cooking the bisque, use low heat to prevent the dairy ingredients from separating or curdling.

Keyword bisque

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.