Hot & Sour Prawn Head Broth

Stuff
Prawn Broth

  • 4 birdseye chillies, deseeded & rough chopped
  • 2 or 3 long red chillies, deseeded & rough chopped
  • 5 cm piece ginger, skinned & chopped
  • 6 cloves garlic, rough chopped
  • 4-5 shallots, rough chopped
  • 1 stick lemongrass, fine chopped
  • 1 bunch coriander root, fine chopped
  • 2 Tbspn shrimp paste [maybe less – maybe fried off first]
  • 75 mil peanut oil
  • Heads & shells from 20 or so Prawns (not the front legs section)
  • 3 Tbspn tamarind
  • 1 litre shellfish or fish stock
  • 2-3 tomatoes, peeled, diced
  • 4-5 kaffir lime leaves, ripped
  • 2 tspn fish sauce
  • juice from 1 lime
  • juice from ½ lemon
  • 2 Tbspn palm sugar, crushed

Prawn Dumplings

  • 10 peeled prawns
  • 1 spring onion, fine chopped
  • 1 tspn sesame oil
  • 1 clove garlic, grated
  • 1 cm piece ginger, grated
  • 2 tspn fish sauce
  • 1 egg white
  • pinch sugar

Skewered Prawns

  • 12 prawns
  • 25 ml sesame oil
  • salt, to taste

Crispy Prawn Legs

  • Approx 1/2 litre vegetable oil, for deep frying
  • 20 front prawn leg sections (carefully cut off the prawn body leaving the “chest” holding the legs together)
  • ½ cup plain flour
  • 1 Tbspn salt
  • 1 Tbspn ground pepper

To Finish 

  • ½ cup roasted peanuts
  • ½ cup fried shallots
  • 12 leaves Vientamese mint
  • ½ cup coriander leaves
  • 1 cup bean shoots
  • 1 red chilli, deseeded and juilienned
  • 4 lime cheeks

Method

Prawn Broth

  • In a food processor combine the chillies, ginger, garlic, shallots, lemongrass, coriander root & shrimp paste – blend to a fine paste (the finer the better)
  • In a large pot heat the peanut oil – sauté the paste and prawn heads/shells for 5-6 minutes. Stir regularly to ensure doesn’t burn
  • Add the tamarind, stock, tomatoes & kaffir lime leaves – being to boil and simmer for 30 minutes
  • Strain thru fine sieve & return to the pot – add fish sauce, lime juice, lemon juice palm sugar – bring to boil and simmer for 5 minutes until sugar is dissolved
    [Note – Matt’s recipe strained last thing – more prawn shell contact may enhance flavour]

Prawn Dumplings

  • In a food processor combine 1/2 the prawns, spring onion, sesame oil, garlic, ginger, fish sauce, egg white & sugar – process to a fine smooth mince (only 30 seconds or so).
  • Add the remaining prawns and process briefly so added prawn meat still course (only a few seconds)

Skewered Prawns

  • Skewer the prawns. Brush with sesame oil & season with salt. Fry in hot pan until just cooked

Crispy Prawn Legs

  • Heat vegetable oil approx 20 mm deep in a wok type frying pan to 200° c
  • In a plastic bag combine the flour, salt & ground pepper – add the prawn leg & shake to coat well. Remove excess flour.
  • Cook in the oil until crispy, drain on paper towel

To Finish & Serve

  • Bring the broth to a simmer. Quenelle the prawn dumplings with a desert spoon – drop into the hot broth – cook for 4 minutes or so until the dumpling float
  • In large noodle large – arrange the prawn dumplings & skewered prawns – garnish with roasted peanuts, fried shallots, Vietnamese mint, coriander leaves, bean shoots, juilienned red chilli, lime cheeks & finally on to the crispy prawn legs
  • Serve with a jug of hot broth on the side – or pour the hot broth over immediately before serving

 

“Stolen” from Matt Sinclair – Masterchef Aussie 2016

Tomato Soup

Stuff

  • 1-1¼kg ripe tomatoes, cut into quarters & core removed
  • 1 medium onion, fine diced
  • 1 small carrot, fine diced
  • 1 celery stick, fine diced
  • 2 tbspn olive oil
  • 1 tbspn tomato purée
  • 1 tspn of sugar
  • 2 bay leaves
  • 1.2 litres hot vegetable stock
  • Salt and pepper to taste

Method

  • Heat olive oil in a large pot, add the onion, carrot & celery – cook over low heat until soft and faintly coloured (about 10 minutes) stir regularly to avoid sticking/burning,
  • Add the tomato puree and stir to fully coat the veggies. Add the tomatoes, sugar, bay leaves – stir again, put on a lid and “stew” the until the tomatoes have broken down (about 10 minutes) stir regularly to avoid sticking/burning.
  • Add the stock and bring to the boil – simmer for 25 minutes – stir regularly to avoid sticking/burning.
  • Remove the bay leaves – Wand or blend until smooth

Southern Seafood Curry Soup

Stuff

Curry Paste

  • 1 tbspn shrimp paste, baked in tin foil @ 200° for 10 minutes
  • 1 tspn coriander seeds
  • 1 tspn cumin seeds
  • 2 sticks of lemon grass, fine chopped
  • 4 dried chillies
  • 5-6 cloves garlic, fine diced
  • 3 shallots, fine diced
  • 2 cm length of fresh turmeric, fine diced
  • 1/2 tspn salt
  • 50 ml vege oil
  • 1 cake Palm sugar – crushed or grated
  • 1 stick lemon grass, bruised
  • 300-400 fresh fish fillet
  • 500 ml coconut cream
  • 500 ml fish stock
  • 1/2 tspn fish sauce
  • 5-6 kaffir lime leaves, fine diced
  • 50 ml lime juice

Method

  • Combine all the curry paste stuff in a mortar & pestle – make a smooth paste
  • Heat oil in pan – fry the curry paste until fragrant (approx 5 minutes)
  • Add the palm sugar and lemongrass stick – stir until sugar dissolves
  • Add the coconut cream & fish stock – bring to boil
  • Add the fish sauce & kaffir lime leaves
  • Add the fish – gently poach (approx 5 minutes)
  • Add the lime juice – stir gently to combine

Quantities

  • 4 entrée – 2 main

Variations

  • Any other seafood – tua tua, mussels, scollops, prawns, etc.
  • Combination seafood – just ensure you put into poach consistant with different cooking times

Stolen from Peter Gawron – Saffron, Arrowtown

Lobster Bisque

Stuff

  • 1 or 2 lobsters [or 3-4 crabs]
  • 3/4 cup tomato paste
  • 1 cup coarsely chopped onion
  • 3/4 cup coarsely chopped celery, including leaves
  • 3/4 cup coarsely chopped carrot
  • 1 sprig thyme
  • 3-4 sprigs flat-leaf parsley – plus extra for garnish
  • 1/2 teaspoon saffron
  • 3 cups heavy cream
  • 1/2 cup cream sherry
  • 1 tbspn freshly ground black pepper
  • 1 tbspn cup cornstarch

Method

  • Cook lobsters immersed in boiling water – simmer for 20 minutes. Do not overcook. Remove lobsters – save all the water
  • Clean the meat off the lobster – retain everything else
  • 5 cups of lobster water in stockpot – put on low heat. Place shells in stockpot include all roe and tomalley. Add 1/2 cup tomato paste. Simmer on low heat for 1 1/2 hours – stir occasionally. Do not overheat. Sieve (should be approx 8 cups).
  • 2 cups of lobster water in stockpot – put on high heat. Add onions, celery, carrots, thyme, parsley and saffron. Boil on high heat for 30 minutes – stir every 5 minutes. Add 1/4 cup tomato paste and black pepper. Turn down heat and simmer 30 minutes – stir every 5 minutes. Sieve & add to the lobster stock.
  • Put combined stocks on medium heat. Add heavy cream slowly, using whisk to blend. Add sherry – Simmer on low heat for 20 minutes. Mix cornstarch with 1/4 cup water and slowly add to bisque with whisk – Simmer on low heat for another 20 minutes.
  • Place lobster meat in bowl and add bisque. Garnish with parsley

Quantities

  • Approx 6 cups

Variations

  • Use crab or prawn bodies
  • A fresh red chilli in with the onions for a little kick

Clam Chowder

 Stuff

  • 2 crayfish bodies
  • 50 g butter
  • 2 – 3 whole flounders
  • 200 – 300 fillets of firm fish – eg Snapper, Gurnard
  • 20 or so clams
  • 10 or so small mussels
  • 10 or so Scollops, chopped into bite size
  • 10 or so small to medium prawns cutlets, peeled and “butterflied”
  • 1- 2 stick of celery, rough chopped
  • 1 large onion, rough chopped
  • 1 large leek (white only), rough chopped
  • 2 bay leaf
  • 1/2 tspn peppercorns
  • 25 g butter
  • 1 stick of celery, fine chopped
  • 1 large onion, fine chopped
  • 1  leek (white only), fine chopped
  • 3 – 4 cloves garlic, fine chopped
  • 50 g flour
  • Upto 250 mil milk
  • Streaky bacon
  • Chili flakes

 Method

  • Roast the flounder. Remove flesh and set aside
  • Smash the crayfish shells. Melt butter in large pot and fry the smashed shells until dry (approx 5 minutes)
  • Add the flounder carcasses, rough chopped celery, onion, leek, bay leaf and peppercorns.
  • In another pot, soften the fine chopped onion, celery and leek (Equal quantities – approx 1 cup of each)  with a nob of butter – sweat them. Add garlic. When soft add flour to make a rouille and cook it out. Add hot stock gradually.
  • Salt to taste
  • Put some streaky bacon in oven till crisp. Chop and set aside.
  • Steam open clams and mussels – do not over cook. Remove the meat. Add the juice to the soup.
  • Chop fish fillets and add – gently warm until fish is 1/2 cooked
  • Add the scallops and prawns – gently warm until scollops and prawns are1/2 cooked
  • Take meat from clams and mussels, chop and add.
  • Chop flounder meat and add.
  • Add milk until it is white. Gently warm – until the fish fillet, scollops and prawns are just cooked
  • Season with chili flakes, salt and pepper

Serve

  • Serve with bacon pieces sprinkled over top

Quantities

  • Serves 4 to 6

Variation

  • Salmon fillet
  • Potato 15mm cubes – par-boiled to “al dente”. Try saffron or turmeric in water to give colour
  • Fresh sweet corn – par-boiled “al dente”

Cioppino – Seafood Stew

Stuff

  • 50 g butter
  • 2 x onions, medium chopped
  • 2 x cloves garlic, fine chopped
  • 1 bunch flat leaf parsley, medium rough chopped (including stalks)
  • 1-2 small green chillies, small/medium rough chopped
  • 1 x can tomato’s, chopped
  • 400 ml chicken stock
  • 350 ml dry white wine
  • 250 ml water
  • 2 x bay leaves
  • 1 tspn fresh basil, fine chopped (or 1 tspn dried basil)
  • 3-4 sprigs fresh thyme, leaves removed (or ½ tspn dried thyme)
  • ½ tspn dried oregano
  • 15 – 20 or so prawns – peeled, deveined & butterflied
  • 15 – 20 or so clams
  • 15 – 20 or so small mussels – cleaned & debearded
  • 200 g crab meat – canned is fine
  • 500 g firm white fish – cubed
  • Sea salt and fresh ground pepper 

Method 

  • Melt butter and gently fry the onions, garlic, parsley & chillies until soft
  • Add tomato’s, chicken stock, wine, water, bay leaves & all the herbs. Bring to boil then reduce heat to gently simmer covered for 30 minutes
  • Stir in all the seafood. Bring to boil then reduce heat to gently simmer covered for 5 minutes until until clams and mussels open (discard the non-open ones) 

Serve

  • In wide bowls with crusty bread

Quantities

  • Serves 4 to 6

Origin

San Fransico – from original Italian origin

Cauliflower Soup

Stuff

  • 2 tbspn olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1 potato, peeled & chopped
  • 1 cauliflower, chopped into florets & small stalks 1 cm diced
  • 300 ml chicken stock
  • 300 ml milk
  • good pinch nutmeg
  • salt & pepper
  • Truffle oil – for serving
  • Parsley, chopped – for garnish

Method 

  • In a deep saucepan fry the onions in the olive oil
  • Add the garlic, cauliflower, potato, chicken stock, and milk – bring to the boil
  • Simmer 20 minutes
  • Puree the mixture – add the nutmeg
  • Season with salt and pepper
  • Serve with a drizzle of truffle oil and good sprinkle of parsley

Quantities

  • Serve 4