Name: Colin’s ultimate prawn shell bisque noodles
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4-6
Ingredients: 20g butter; Selection of fresh herbs (basil, coriander, tarragon); Juice and zest of 1 lemon; Sea-salt flakes and ground white pepper, to season; 500g ramen or udon noodles; Juice of 1 lime; BISQUE; 500g prawn heads and shells; 2 Tbsp olive oil; 2 brown onions, chopped; 4 cloves garlic, sliced; 1 bulb fennel, sliced; 200ml white wine; 2 x 400g cans crushed; tomatoes; 1/2 cup cooking cream; Water, to cover

Colin’s ultimate prawn shell bisque noodles

Light weeknight dinner.

Skip to Recipe

Serves 4-6

Prep

10M

Cook

Total

1H 10M

Dive into the rich, oceanic flavours of Colin’s prawn shell bisque noodles. This is a dish that turns humble prawn shells into a deeply flavourful, silky bisque. Whether you’re looking to impress at dinner or treat yourself to a gourmet indulgence, these noodles deliver in no time.

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Ingredients

20g butter

Selection of fresh herbs (basil, coriander, tarragon)

Juice and zest of 1 lemon

Sea-salt flakes and ground white pepper, to season

500g ramen or udon noodles

Juice of 1 lime

BISQUE

500g prawn heads and shells

2 Tbsp olive oil

2 brown onions, chopped

4 cloves garlic, sliced

1 bulb fennel, sliced

200ml white wine

2 x 400g cans crushed

tomatoes

1/2 cup cooking cream

Water, to cover

Method

Step 1

For the bisque, heat a large, heavy-based stockpot over high heat. Add prawn heads and shells and drizzle with oil. Cook without stirring until golden, then stir occasionally, until shells are toasted and caramelised.

Step 2

Add onions, garlic and two-thirds of fennel. Reduce heat and cook, stirring, but without colouring, 3–4 minutes or until tender.

Step 3

Add wine and cook until reduced by half. Stir in tomatoes, cream and enough water to cover. Reduce heat to low, then simmer for 40 minutes or until full of flavour.

Step 4

Strain mixture through a fine sieve into a clean pan. Add butter, remaining fennel, a handful of herbs and the lemon zest. Season.

Step 5

Cook noodles following packet directions. Add to bisque with lemon and lime juice. Toss well to coat.
step 6 Serve with fresh herbs.

Step 6

Serve with fresh herbs.

*(Photography: Will Horner, styling Lucy Busuttil)*

Colin Fassnidge is currently hosting the brand new season of My Kitchen Rules. Meet the contestants in this season.

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.