Recipes, re-invented from cooking shows

Tiger Prawn and Purple Napa Cabbage Bisque

Name: Tiger Prawn and Purple Napa Cabbage Bisque
Prep time: 40 min
Cook time: 50 min
Total time: ~1.5 hrs

Prep. Time:

40 min

Baking Time:

50 min

Total Time:

~1.5 hrs

Serves:

4 servings

Jonathon Sawyer created this dish for Tournament of Champions Season 7, winning the Sweet 16 Randomizer Round 85–79 against Aarti Sequeira. A deeply fortified tiger prawn bisque is built on roasted shellfish stock, enriched with a gochujang sofrito of purple napa cabbage and lime leaf cream, and thi...

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Ingredients

FOR THE SHELLFISH STOCK
Tiger prawns, shell-on, large (U-12) — 12 (heads and shells reserved for stock; 6 whole deveined prawns set aside for the cracker; remaining 6 prawns halved lengthwise and refrigerated for poaching)
Neutral oil — 1 tbsp (15 ml)
Shallots, halved — 2 medium
Garlic cloves, smashed — 3
Tomato paste — 1 tbsp (15 g)
Dry sherry or white wine — ¼ cup (60 ml)
Water — 4 cups (950 ml)
Lime leaves — 5 total (3 for the stock; 2 for the lime leaf cream)

FOR THE LIME LEAF CREAM
Heavy cream — ¼ cup (60 ml)

FOR THE SOY CURLS
Soy curls (dry) — 1½ cups (53 g) total (1 cup / 35 g rehydrated for the bisque; ½ cup / 18 g rehydrated and marinated for the garnish)
Meyer lemon juice — 4 tbsp (60 ml) total (2 tbsp for the soy curl marinade; 2 tbsp for the pickling liquid)
Scallions, finely sliced — 2 (for the soy curl garnish marinade)
Fresh ginger, grated — 1 tsp (4 g) (for the soy curl garnish marinade)
Soy sauce — 2 tbsp (30 ml) total (1 tbsp for the soy curl marinade; 1 tbsp to season the bisque)
Sesame oil — ½ tsp (2 ml)

FOR THE BISQUE
Neutral oil — 2 tbsp (30 ml)
Purple napa cabbage — 2 cups (180 g) thinly sliced, plus 6 large outer leaves reserved for grilling
Garlic, minced — 3 cloves
Fresh ginger, finely grated — 1 tbsp (10 g)
Scallions, sliced — 4
Gochujang — 2 tbsp (36 g)
Shellfish stock (from above) — 3 cups (720 ml)
Fish sauce — 1 tsp (5 ml) (optional)

FOR THE GRILLED AND PICKLED NAPA CABBAGE
Neutral oil — 1 tsp (5 ml)
Rice wine vinegar — 3 tbsp (45 ml)
Yuzu juice — 1 tbsp (15 ml)
Granulated sugar — 1 tsp (4 g)
Flaky salt — pinch

FOR THE PRAWN CRACKERS
Rice paper sheets, 22 cm (8.5 in) — 6 sheets
Neutral oil, for frying — 3 cups (720 ml)
Smoked paprika — 1 tsp (2 g)
Gochugaru (Korean red pepper flakes) — 1 tsp (2 g)
Flaky sea salt — to finish

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Instructions

FABRICATE THE PRAWNS
Twist the heads off all 12 prawns and peel away the shells, reserving both heads and shells for the stock. Devein each prawn by cutting along the back with a small sharp knife and removing the dark thread. Set aside 6 whole prawns for the cracker. Halve the remaining 6 prawns lengthwise and refrigerate - they will be briefly poached in stock just before serving.

BUILD THE SHELLFISH STOCK
Heat 1 tbsp of neutral oil in a heavy-based saucepan over high heat. Add the prawn heads and shells in a single layer and roast, pressing them down with a wooden spoon, for 3–4 minutes until deeply golden and aromatic. Add the halved shallots and smashed garlic and stir for 1 minute. Push everything to one side, add the tomato paste, and fry in the cleared space for 1 minute until it darkens. Deglaze with the sherry or white wine, scraping up the fond. Pour in the water, add 3 of the lime leaves, and bring to a vigorous boil. Reduce to a strong simmer and cook for 20–25 minutes. Strain through a fine-mesh sieve, pressing the solids firmly. You need approximately 3 cups of stock; if the yield is greater, return to the pan and reduce. Set aside.

INFUSE THE LIME LEAF CREAM
In a small saucepan, warm the ¼ cup of heavy cream with the remaining 2 lime leaves over very low heat for 5 minutes — do not boil. Remove from heat and steep for a further 5 minutes. Remove the leaves, pressing to extract flavour. Reserve this infused cream for the bisque.

PREPARE THE SOY CURLS
Divide the soy curls into two portions. For the bisque portion (1 cup / 35 g): submerge in warm water for 5 minutes, drain, and squeeze gently to remove excess water. For the garnish portion (½ cup / 18 g): rehydrate in the same way, then combine while warm with 2 tbsp Meyer lemon juice, the 2 finely sliced scallions, 1 tsp grated ginger, 1 tbsp soy sauce, and the sesame oil. Toss well and leave to marinate for at least 15 minutes at room temperature.

BUILD THE BISQUE
Heat 2 tbsp of neutral oil in a Dutch oven or large saucepan over medium heat. Add the thinly sliced purple napa cabbage (the inner portion - not the 6 leaves reserved for grilling) and cook, stirring, for 3–4 minutes until beginning to soften and release colour. Add the minced garlic, 1 tbsp grated ginger, and the 4 sliced scallions. Cook 2 more minutes. Add the gochujang and stir for 1 minute to fry out the paste. Pour in the shellfish stock and bring to a simmer. Add the rehydrated soy curls (bisque portion) and the lime leaf cream. Simmer gently for 10 minutes. Taste and season with 1 tbsp soy sauce and the fish sauce if using. The bisque should be deeply flavoured, faintly spicy, lush but not heavy. Keep warm over the lowest heat.

GRILL AND PICKLE THE NAPA CABBAGE
Heat a grill pan or cast iron skillet to high heat with 1 tsp of neutral oil. Grill the 6 reserved large napa cabbage leaves for 1–2 minutes per side until charred grill marks form and the leaves soften slightly. Remove from heat. Whisk together the rice wine vinegar, 2 tbsp Meyer lemon juice, the yuzu juice, sugar, and a pinch of flaky salt. Pour over the warm grilled cabbage and leave to pickle for at least 10 minutes. The residual heat of the cabbage will accelerate the pickling. Reserve at room temperature.

MAKE THE TORTILLA-PRESSED PRAWN CRACKERS
Heat the 3 cups of neutral oil in a deep sauté pan or wok to 175°C (350°F). Have a paper-towel-lined tray and slotted spoon ready. For each cracker: briefly dip one rice paper sheet in warm water for 10–15 seconds until just pliable but not floppy - it will continue to soften after removal. Lay it flat. Place one whole peeled prawn in the centre with its tail extending slightly beyond one edge. Fold the rice paper around the prawn, encasing the body fully while leaving the tail exposed - the tail is the handle. Place in the tortilla press and press firmly. The prawn will be flattened and laminated tightly into the rice paper. Lower each cracker immediately into the hot oil using the tail as a handle. Fry for 2–3 minutes, turning once, until golden, blistered, and crisp. Drain on paper towels. Immediately dust with smoked paprika, gochugaru, and a pinch of flaky sea salt. The crackers must be served promptly - they lose crispness within 15–20 minutes of frying.

POACH THE PRAWN PIECES
Bring a ladleful of hot bisque to a gentle simmer in a small saucepan. Add the halved prawn pieces and poach for 60–90 seconds until just cooked through - remove the moment they turn from translucent to just opaque, erring towards under rather than over. Residual heat in the hot bisque will carry them through on the plate. (Note: judges flagged the prawn as overcooked in competition; restraint at this stage is critical.)

ASSEMBLE AND SERVE
Warm your serving bowls. Ladle the hot bisque into each bowl. Arrange the grilled and pickled purple napa cabbage across the bisque, tearing any very large pieces. Place the poached prawn halves in the bowl. Scatter the marinated soy curl garnish over the top. Drape one tortilla-pressed prawn cracker across the rim with the tail arcing outward. Serve immediately.