Shrimp Bisque Crispy Noodles

Name: Shrimp Bisque Crispy Noodles
Yield: 10
Ingredients: 1.0kg Shrimpshelled (keep shells), devein; 0.0cup Oilas needed; 2.0l Water; 60.0g Butterunsalted; 100.0g Onionschopped; 40.0g Garlic chopped; 150.0g Carrots, dicedpeeled; 30.0g Tomato paste; 60.0g Flour; 45.0g Knorr® Professional Caldo de Camaron 4.4lb, 4 pack; 150.0g Mackerel, kingsmoked, flaked; 150.0g Shiitake mushrooms, driedrehydrated; 100.0g Cornstarch; 100.0g Potato Starch; 30.0g Flour; 0.0cup Oilas needed; 0.0n/a Salt and Pepper, to taste; 0.0T Togarashias needed; 1.0kg Rice flour noodles; 0.0oz Shrimpshelled, from the bisque, sauteed in butter; 0.0oz Mushrooms, shiitakechicharon; 0.0b Scallion(s); 0.0g chili garlic; 0.0piece Lime wedges; 0.0T Togarashias needed

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Shrimp Bisque Sauce

Shrimpshelled (keep shells), devein 1.0 kg
Oilas needed
Water 2.0 l
Butterunsalted 60.0 g
Onionschopped 100.0 g
Garlic chopped 40.0 g
Carrots, dicedpeeled 150.0 g
Tomato paste 30.0 g
Flour 60.0 g
Knorr® Professional Caldo de Camaron 4.4lb, 4 pack 45.0 g
Mackerel, kingsmoked, flaked 150.0 g

Shiitake Chicharon

Shiitake mushrooms, driedrehydrated 150.0 g
Cornstarch 100.0 g
Potato Starch 100.0 g
Flour 30.0 g
Oilas needed
Salt and Pepper, to taste
Togarashias needed

Assembly

Rice flour noodles 1.0 kg
Shrimpshelled, from the bisque, sauteed in butter
Mushrooms, shiitakechicharon
Scallion(s)
chili garlic
Lime wedges
Togarashias needed

Main courses

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Preparation

Shrimp Bisque Sauce
1. Saute the shells in oil. Add water and bring to boil. Reduce to simmer. Press the shrimp heads and shells to extract its juices. Strain and reserve stock.
2. Saute onions, garlic, and carrots in butter. Add tomato paste and cook for a minute. Add flour and cook for another minute. Add shrimp stock and Knorr Professional Shrimp Bouillon. Let this simmer.
3. Add smoked mackerel. Blend the sauce with an immersion blender. Adjust seasonings and consistency if needed.
Shiitake Chicharon
1. Pat the shiitake dry from rehydration.
2. In a bowl. combine cornstarch, potato starch, flour, and salt. Mix well.
3. Toss shiitake with the mixture, shake off excess flours, then deep-fry until crsip.
4. Season the shiitake chicharon with salt, pepper, and togarashi.
Assembly
1. Deep-fry the rice noodles until crispy. Plate.
2. Add the sauteed shrimp on the side, with the shiitake chicharon.
3. Garnish with scallions, chili garlic, togarashi, and add lime or calamansi on the side.
4. To serve, pour the shrimp bisque sauce over the deep-fried noodles and mix in front of the customer.

Main courses

Thank you

Shrimp Bisque Crispy Noodles

Ingredients