Prawn bisque with sweet potato

Prawn bisque with sweet potato

When wild sea prawns are becoming hard to find and expensive, so it is even more important not to waste the valuable prawn heads and shells. This is a simpler way to make prawn bisque, it is very tasty and nutritious.

1. The heads and shells of around 500gm prawns are enough to make 2-3 bowls of bisque.

2. Bake the heads and shells at 220˚C for 40 minutes until brown, dry and fragrant.

3. Sweat onion (cut into very small pieces) in butter until golden, add heads and shells to warm up, add one cm high of white wine and simmer until reduced by half. Add 3 bowls of water, bay leaves, salt, chili pepper and white pepper, simmer until reduced to 2 bowls of liquid.

4. Sieve out heads and shells, return liquid to pan and add in sweet potato cut into half cm cubes. Simmer until cooked and soup thickens, add 50gm cream before serving, decorate with coriander leaves.