Thai Crab Bisque | Dover Sole Wontons

Sandy Bohm Thai Crab Bisque

Method | Thai Crab Bisque

Heat the veg oil in a cooking pot, add the mire pox and sweat it until its golden brown. Add the prawn shell and shrimp paste, sweat for another 2 minutes. Deglaze with the alcohol reduce by ¾. Add the rest of the ingredients and simmer for 1 hour. Strain and reduce by 1/3. Adjust seasoning.

Method| Dover Sole Wontons

Puree the fish and add the shallots, ginger, chillies and then finish with nam pla and coriander – do a test. Make the wontons around 10g each, you should have 40 pieces.

Ingredients | Thai Crab Bisque

500g prawn shell

100g shrimp paste

100g onion

50g carrot

50g leek

20g ginger

1 lemongrass stick

1 head garlic

50g tomato paste

2l fish stock

50ml brandy

200ml white wine

100ml noilly prat

5g thyme

lime juce

200g unsalted butter

salt and pepper

olive oil

Ingredients | Dover Sole Wontons

400g Dover sole

½ tbs finely diced red chilies

¼ bund coriander

2 finely chopped shallots

20g chopped ginger

1 pack wonton wrappers

10ml fish sauce nam pla

Corn flour and egg white – to sea