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Let’s cook. Try out some of the easy-to-do and great tasting dishes below with our World Kitchen products.
Share your favourite recipe with us at AsiaConsumer@worldkitchen.com. You may see your recipe published on the website. |
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Prawn and Mussel Bisque
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Serves 2
- 300g fresh prawns, de-veined and de-shelled (leave the shells for making stock)
- 500g fresh green mussels, soaked and cleaned
- 2 cups chicken stock
- 1 cup thickened cream
- 1 cup tomatoes, pureed
- ½ cup white wine
- 5 cups water
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 5 stalks fresh coriander
- 1 teaspoon pepper
- 1 teaspoon salt
- 3 teaspoon of fresh coriander
- 50g of butter
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- In a Corningware pot, add 5 cups of water and bring to a boil. Add in the prawn shells and 100g of green mussels with some chopped onions, a clove of garlic and fresh coriander. Boil the seafood stock for 20 minutes on medium heat until it reduces by half.
- In a Pyrex Metalware pan, sauté the prawns for 1 min and leave it aside. In the same pan, add a bit of butter and sauté the onions, garlic and the remaining green mussels for 5 minutes. Add in the seafood stock, wine and 2 cups of chicken stock. Stir well.
- Pour the soup onto 2 Corelle serving plates and distribute the prawns and mussels equally among them.
- Place the 2 plates of bisque into a Steam Oven for 20 minutes. Add salt and pepper to taste.
- Before serving, add 2 tbsp of cream onto the bisque and serve with some fresh bread.
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A-3-JW
Corningware 3L Covered Casserole
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FL-26-RD
Pyrex Flashpan 26cm Sauteing Pan - Red
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420-N-LP
Corelle 21cm Soup Plate
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