top of page

Bean Curd with Prawn Bisque

Prep & Cook Time:

1 hour 30 minutes

Serving:

Serves 4

Difficulty Level:

Type:

Easy

Dietitian-approved

ripple bg_edited_edited.png

About the Recipe

Soy products have been closely associated with reducing cholesterol and the risk of cancer. Indulge in this rich, savoury dish of bean curd and prawns and reap the benefits of soy!

Ingredients

  • Prawns (shrimps) – 500 g (1 lb 1½ oz), boiled and peeled, leaving tails intact; 200 g (7 oz) shells reserved

  • Cooking oil – 1 tsp

  • Firm bean curd – 800 g (1¾ lb), sliced into 5-cm (2-in) cubes


For the Prawn Bisque

  • Margarine – 1 Tbsp

  • Garlic – 2 heads, peeled and chopped

  • Shallots – 20 g (¾ oz), peeled and crushed

  • Onion – ½, peeled and coarsely sliced

  • Carrot – ½, coarsely chopped

  • Celery – ¼ stalk, coarsely chopped

  • Dried mixed Italian herbs – 1 heaped tsp

  • Bay leaf – 1

  • Tomato paste – 2 Tbsp

  • Plain (all-purpose) flour – 1 Tbsp

  • Water – 300 ml (10 fl oz / 1½ cups)

  • Salt – a pinch

  • Freshly ground black pepper – a pinch

Preparation

Step 1


Prepare prawn bisque. In a stock pot, heat margarine over medium heat. Add garlic and shallots and fry until fragrant, then add prawn shells. Fry shells until dry, then add onion, carrot, celery, herbs and bay leaf and mix well.


Step 2


Add tomato paste and stir to mix well. Reduce heat to low and stir-fry for 4 minutes. Add flour and stir to mix well. Continue to fry mixture for another 5 minutes. Add water, cover and leave to simmer for 1 hour.


Step 3


When bisque is almost ready, prepare bean curd.In a frying pan, heat oil over medium heat. Fry bean curd evenly until golden brown. Do this in separate batches if pan is small. Remove from heat and set aside to cool completely.


Step 4


Remove bisque from heat and strain. Discard ingredients and season with salt and pepper.


Step 5


Arrange prawns on bean curd, then spoon bisque over. Garnish as desired and serve.

Source:

A Cookbook for Diabetics by dietitian and a chef - Magdalin Cheong & Daniel Yeo

bottom of page