45 ml olive oil plus another 30 ml to fry the prawns.
3 cloves garlic, sliced
12 large prawns
100 ml cream
salt to taste
chopped parsley for garnish
100 to 150 grams fresh pasta per person
In a large pan, heat the olive oil and add the onion, carrot and celery. Cook until the onions are translucent, around 5 minutes, then add the garlic cloves. Season with salt.
Peel and devein the prawns. Chop the meat into large pieces and set aside for use later. Place the prawn heads and peel with the vegetables and saute for around 5 more minutes. Add 750 ml of water and allow to simmer until the liquid havles, around 50 minutes to 1 hour.
When the sauce has reduced, strain the sauce and add the cream, continue to simmer until the sauce thickens. Taste and season as required.
Heat the 30 ml of oil in another pan and fry the prawns until cooked, around 3 minutes. Add this to the bisque/cream sauce.
Meanwhile, heat a large pot of water until boiling. Salt the water once it reaches a boil and add the fresh pasta. Cook until al dente. Drain the pasta and add to the bisque sauce.
Panlasang Pinoy Recipes is a food blog created to share a collection of local and foreign recipes that have been modified to suit Filipino taste. This blog was started in 2012. The recipes here are a compilation of those obtained from different food blogs. More info about us? Click here
Panlasang Pinoy Recipes™ is a food blog that compiles delicious and easy to prepare recipes from various sources around the web. We claim no credit for any images, recipes and videos featured on this blog unless otherwise noted. Read More