Thai Crab Bisque | Dover Sole Wontons

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

 

Sandy Bohm Thai Crab Bisque

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 seal

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.