@eminhazirichef: Smoked Prawn Bisque Preparation Method Carefully clean the prawns, separating the heads and shells from the meat. Place the prawn heads and shells on the barbecue and roast them thoroughly to develop their natural aromas and achieve a distinctive smoky flavour. Transfer everything to a juice extractor and extract as much liquid as possible, concentrating all the flavours of the prawns. Strain the extracted liquid and transfer it into a sous-vide bag. Vacuum-seal carefully. Cooking: Steam at 60°C for 20 minutes. Once the cooking time is complete, pass the bisque through a fine chinois, transfer it into a stainless steel container, and it is ready for use. Ci pensa Emin❤️ #seafoodrecipes #chef #food #shrimpbisque #cheflife

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Monday 12 October 2026 17:32:32 GMT