Xinh's Clam & Oyster House
Chef Xinh Dwelley


Photo by Jim Rawson
   

Asian Seafood Bisque

Serves 4-6

Ingredients

2 tablespoons canola oil
1 tablespoon minced garlic
1 tablespoon finely chopped lemongrass
1 cup water
1 cup pineapple juice
1 cup crushed pineapple
1 teaspoon cayenne pepper flakes
1 - 14 ounce can coconut milk
1 package Knorr tamarind soup base (available at Uwajimaya's and other Asian markets)
 
1 pound clams
1 pound mussels
8 ounce raw chicken breast cut into strips
8 ounces large raw shelled and deveined prawns

1 cup chopped green cabbage
1 cup chopped Napa cabbage
1 cup thinly sliced celery
1/2 cup chopped onion
 
1 tablespoon fish sauce
1 tablespoon chili powder
 
Roux: 3 tablespoons water and 2 tablespoons flour mixed together in a small bowl

1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped cilantro
1 tablespoon chopped green onion

Instructions
 
In a large frying pan over medium heat, sauté the lemongrass and garlic in the canola oil.
 
Add water, pineapple juice, crushed pineapple, cayenne pepper, coconut milk and the tamarind soup base. Bring to a boil.
 
Add clams, mussels, and chicken. Cover and cook until shellfish open.
 
Add vegetables, shrimp, fish sauce and chili powder, stirring to mix. Cover and cook until shrimp are just done and crisp to the bite.
 
Mix in the roux to thicken the bisque.
 
Add cilantro, green onion and basil, stirring to combine thoroughly.
 
Serve immediately in soup bowls, and enjoy. 

 

Click here to see Xinh's tip

Aug-Sept 2012/originally Feb 2009