Modu Recipes

Fabri's Michelin Shrimp Bisque Cooking

A premium dish featuring shrimp bisque made with shrimp heads for deep flavor, shrimp grilled with baking soda for maximum springiness, accompanied by romaine confit and lemon fluid gel.

🙋 Recommended for

  • ⭐ For those who want to learn the shrimp techniques and professional sauce secrets of authentic Michelin fine dining restaurants
  • ⭐ For those preparing elaborate and elegant high-end plated dishes for a special anniversary or home party

Ingredients needed 🛒1 servings

  • 6~8 whole shrimp
  • 1/2 stalk celery
  • 1/4 red onion
  • 1/2 tomato
  • 1 mini romaine
  • olive oil, as needed
  • 2 slices prosciutto
  • 1/2 lemon
  • 2g agar powder
  • glass noodles, as needed
  • 1 tbsp butter

Recipe 🍳

  1. Remove the heads and shells from the shrimp and set them aside. Soak the shrimp meat in water with dissolved baking soda for 20 minutes to achieve a springy texture.
  2. In a pot, heat oil and sauté finely chopped celery and red onion with salt, then add chopped tomato and continue to sauté.
  3. Add the reserved shrimp heads and shells to the pot and stir-fry until fragrant. Then, crush the heads vigorously with a ladle to extract all the flavor, pour in vegetable stock, and simmer. Strain through a fine-mesh sieve to obtain a rich bisque sauce.
  4. Cut the mini romaine lengthwise into quarters, then place in a ziplock bag with olive oil, salt, and pepper to confit (oil-infuse). Then, pour some of the bisque stock into a pan and braise the romaine gently until tender.
  5. Completely remove the white pith from the lemon peel. Boil with water, sugar, and agar powder until bubbles appear, then pour onto a flat tray to set. Once set, blend the jelly in a blender to make a smooth lemon fluid gel.
  6. Place prosciutto between two oven sheets and bake until crispy. For the glass noodles, soak in water, then deep-fry briefly in hot oil until they puff up dramatically.
  7. Pat dry the springy shrimp meat. Make a deep slit along the back and butterfly them open.
  8. Heat butter and oil in a pan, then add the shrimp. Sear until golden, letting the meat curl up nicely.
  9. On a plate, lay the braised romaine, and pour the rich shrimp bisque sauce around it, just enough to cover the bottom.
  10. Place the grilled shrimp on top of the romaine, dot with lemon fluid gel, and garnish with crispy prosciutto and fried glass noodles to finish.
  1. Soak the shrimp meat in baking soda water, and boil the heads and shells with vegetables to make a rich bisque sauce.
  2. Confit the romaine in oil and braise in the sauce, blend the lemon jelly into a fluid gel, and prepare crispy prosciutto and glass noodles.
  3. Sear the butterflied shrimp, place on the romaine and sauce, and garnish with the prepared toppings and lemon gel for plating.

Cooking tips 💡

  • Soaking the shrimp meat in a baking soda brine raises the pH, resulting in a uniquely springy texture that bursts like lobster when cooked.
  • When making the bisque, crush the shrimp heads as forcefully as possible so that the innards and rich fats fully dissolve into the broth, creating a deep, savory flavor.
  • For the fried glass noodles, the oil temperature must be high enough so they puff up instantly into a beautiful snowflake-like shape; check the temperature carefully.

Shop ingredients on Coupang(Ad)

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