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Sheraton Mirage Port Douglas Resort
      Tiger Prawns with Saffroon Bisque
Port Douglas Road Port Douglas • Australia
Phone: +61 7 4099 5888 • Fax: +61 7 4099 4424 Email us
Tiger Prawns with Saffroon Bisque

Serve   5


Tiger Prawn bisque
10 Prawns peeled tail on
Prawn shell and head
50 gr eshallot or onion chopped
1 thyme sprig
2 Garlic cloves
30 gr Butter
200 ml Cream
500 ml Fish stock
200 ml White wine
50 ml Contreau
200 gr Tomato chopped
Thinly sliced potato 2 (thickening agent)
Pinch of saffron
brioche sliced 3 cm thick

Candied lemon
1 Lemon
30 g Sugar
200ml water

Smoked tomato jelly
50 ml tomato juice
5 g agar powder
Sugar and salt to taste

Balsamic caviar
50 ml balsamic
5 gr agar powder
200 ml vegetable oil

5 slices pancetta
micro herb for garnish

For the bisque
Saute shallot, garlic and thyme with a bit of butter in low heat for 5 minutes, and add the prawn shell and tomato, turn the heat high, and cook until all the moisture has gone. Add white wine, saffron and contreau and reduce 80%. Then add the fish stock and the potato, and reduce 80%. Strain the sauce and stir in cream and butter. boil once, season to taste and set aside. Poach the prawn in the sauce for 3 min.

For candied lemon
Blanch the thinly sliced lemon in boiling water for 15 mins. Remove lemon and bring water and sugar to boil and dd the blanched lemon. Simmer for 45 minutes until evenly carameliced.

For tomato jelly
Simply mix the two ingredients seasoned with salt and sugar and bring to the boil. Pour into a container. And wrap it tight and make a small hole. Using smoking gun, add the smoke inside. (smoking process is optional.) Cool down to room temperature for 10-15 min. Cut them into triangle shape.

For balsamic caviar
Keep the oil in the freezer for 30 min. Meanwhile mix the balsamic with the agar powder, then bring to the boil. Cool it in the room temperature for 15-20 min. Drop the balsamic mixture into the oil using a shrink (or folk). Then lines the caviar in water.

For the pancetta
Cook it in the oven at 160 for 10 – 15 minutes until crisp.

Plate as per picture or create your own presentation.


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