Masterchef UK Professionals
Baker:
Season:
Week:
Challenge Type:
King Prawn Tortellini in Prawn Bisque
King Prawn Tortellini in Prawn Bisque with Pan-Roasted Prawn, Sourdough Croutons, and Compressed Tomatoes
{Luke}: "So I'm making a spiced prawn broth, tomato-based broth. I'm gonna do a tortellini with the prawn inside. I'm gonna serve that with some sourdough croutons."
{Luke}: "Filling — I'm gonna keep it quite chunky prawn. I'm gonna lightly sauté that in the pan, chill it, and then use that as the filling."
{Marcus}: "In the filling?"
{Luke}: "Yeah."
{Marcus}: "Why?"
{Luke}: "I think if I did raw, there's a potential that the pasta might overcook before the prawn is cooked all the way through."
{Marcus}: "There has to be a wow factor. Where is it?"
{Luke}: "Hopefully in the skill and the flavor. The dish works for me — in my head."
{Luke}: "Pretty happy with them. Could have been maybe a tiny bit neater."
{Luke}: "Wasn't expecting that sort of feedback from the judges. Yeah, I'm really happy. I'm glad I got prawns."
{Luke}: "I'm very determined to impress the judges. I think they saw a little bit of what I can do in the last rounds, but not completely. I'm excited. Just trying to keep my nerves calm."
Voiceover: "Luke is using the prawn shells and the heads to make a sauce — a bit like a bisque — but he's got gochujang in there, so a bit of heat. I like that. I hope he reduces it enough. This sauce will work wonders with his pasta. I am concerned though, because Luke says he's going to cook the filling before it goes into the pasta. Prawns cook very easily, especially if the pasta is at the right thickness. If it's cooked beforehand, it can become overcooked and chewy."
Marcus: "When that bisque went into that bowl, that certainly did come to life. Love the look of that sauce. It absolutely tastes delicious. I questioned whether or not you needed to cook the prawn before you put it into the tortellini. You didn't really need to, but it's okay. It's worked. The sauce has got body. I can taste the sweet prawns. I can taste a little bit of chili and heat you've got going through it, and it's velvety. It's fabulous."
Matt: "Your pasta making — beautiful thickness on that dough. The filling, though — you've cooked it before it went into that. It hasn't overcooked, that prawn. Just one prawn on the side, beautifully seasoned. It's been enriched by the butter and the flavors of the prawn heads running through that. Really well done. It's delicious."
Would you like us to create a recipe to match this dish?
We try to create several recipes every day, and we'd love to prioritize a recipe for you. Just fill out the form and watch your inbox - no cost, no catch.
