Crab and langoustine bisque with crispy crab wontons

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

By Glynn Purnell

Ingredients

For the bisque

  • 1 tbsp olive oil
  • 1 carrot, peeled and finely chopped
  • 1 onion, finely chopped
  • 1 stick celery, finely chopped
  • ½ leek, washed and finely chopped
  • 1 red pepper, deseeded and finely chopped
  • 3 medium tomatoes, finely chopped
  • ½ bulb fennel, finely chopped
  • 1 bay leaf
  • 6 peppercorns
  • 1 thyme spring
  • 1 tsp coriander seeds
  • 500g/1lb 2oz mix of crab and langoustine heads and shells
  • 1 tbsp tomato purée
  • 12 tbsp white rice
  • 175ml/6fl oz brandy
  • 1 litre/1¾ pints crab or fish stock
  • salt and freshly ground black pepper
  • 1 tbsp crème fraîche, to serve

For the wontons

  • vegetable oil, for deep-frying
  • 120g/4½oz white crab meat
  • 1 chilli, finely chopped
  • 1 tbsp chopped chives
  • squeeze lime juice
  • 1 free-range egg, beaten
  • 6 wonton wrappers
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