Wineshark Cooking Class - Cream of Prawn Soup 忌廉蝦湯

Ingredients (for 4):

• Prawn - 12
• Butter - 2 oz
• Onion - 2 oz
• Flour - 1.5 oz
• White wine - 1.5 oz
• Cream - 5 oz
• Salt - 1 tsp
• White pepper powder - 1/4 tsp
• Fish bones - 1 lb 8 oz
• Lemon peel - 1
• Celery - 1 
• Onion - 1
• Black peppercorn - 12

Procedures:

1. Put the fish bones and 5 cups of water, lemon peel, celery, onion and black peppercorns to boil for 25 minutes to get the fish stock.

2. Cut the onion into shreds. Cook the onion with butter until softened. 

3. Add the flour and continue to cook for another minute.

4. Add the fish stock and mix well. Cook for about 10 minutes. Then allow it to cool down.

5. Blend the soup. Season and then add cream to mix well. 

6. Boil the prawns.

7. Remove the prawns and remove the shell.

8. Place the prawns on the bowl. 

9. Pour the soup on top. Sprinkle with parsley to serve.