Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 2
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
Method
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To make the bisque, heat the oil in a large saucepan and cook the carrot, onion, celery and leek over a low heat for 5–7 minutes. Add the pepper, tomatoes, fennel, bay leaf, peppercorns, thyme and coriander seeds.
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Crush the crab and langoustine shells and add to the pan with the tomato purée and rice. Add the brandy and flambé. (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.)
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Pour over the stock and simmer for 30 minutes. Season with salt and pepper and pass through a fine sieve into a clean pan. Simmer until the volume of the liquid has reduced by two thirds and the bisque is thick.
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Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 175C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
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To make the wontons, mix the crab meat with the chilli, chives and lime juice.
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Egg wash the edges of each wonton wrapper. Divide the crab mixture between each wonton and seal.
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Deep-fry the wontons for 5 minutes until golden-brown. Drain the wontons on kitchen paper and serve alongside the bisque in bowls topped with a spoonful of crème fraîche.