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Shrimp Bisque Crispy Noodles

Shrimp Bisque Crispy Noodles – - Recipe

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Ingredients per serving

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Shrimp Bisque Sauce

Shiitake Chicharon

  • Shiitake mushrooms, driedrehydrated 150.0 g
  • Cornstarch 100.0 g
  • Potato starch 100.0 g
  • Flour 30.0 g
  • Oilas needed
  • Salt and Pepper, to taste
  • Togarashias needed

Assembly

  • Rice flour noodles 1.0 kg
  • Shrimpshelled, from the bisque, sauteed in butter
  • Mushrooms, shiitakechicharon
  • Scallion(s)
  • chili garlic
  • Lime wedges
  • Togarashias needed

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Preparation

  1. Shrimp Bisque Sauce

    1. Saute the shells in oil. Add water and bring to boil. Reduce to simmer. Press the shrimp heads and shells to extract its juices. Strain and reserve stock.
    2. Saute onions, garlic, and carrots in butter. Add tomato paste and cook for a minute. Add flour and cook for another minute. Add shrimp stock and Knorr Professional Shrimp Bouillon. Let this simmer.
    3. Add smoked mackerel. Blend the sauce with an immersion blender. Adjust seasonings and consistency if needed.

  2. Shiitake Chicharon

    1. Pat the shiitake dry from rehydration.
    2. In a bowl. combine cornstarch, potato starch, flour, and salt. Mix well.
    3. Toss shiitake with the mixture, shake off excess flours, then deep-fry until crsip.
    4. Season the shiitake chicharon with salt, pepper, and togarashi.

  3. Assembly

    1. Deep-fry the rice noodles until crispy. Plate.
    2. Add the sauteed shrimp on the side, with the shiitake chicharon.
    3. Garnish with scallions, chili garlic, togarashi, and add lime or calamansi on the side.
    4. To serve, pour the shrimp bisque sauce over the deep-fried noodles and mix in front of the customer.