Shrimp Bisque Crispy Noodles

Name: Shrimp Bisque Crispy Noodles
Yield: 10
Ingredients: 1.0kg Shrimp shelled (keep shells), devein; 0.0cup Oil as needed; 2.0l Water; 60.0g Butter unsalted; 100.0g Onions chopped; 40.0g Garlic chopped; 150.0g Carrots, diced peeled; 30.0g Tomato paste; 60.0g Flour; 45.0g Knorr® Professional Caldo de Camaron 4.4lb, 4 pack; 150.0g Mackerel, king smoked, flaked; 150.0g Shiitake mushrooms, dried rehydrated; 100.0g Cornstarch; 100.0g Potato starch; 30.0g Flour; 0.0cup Oil as needed; 0.0bags Salt and Pepper, to taste; 0.0T Togarashi as needed; 1.0kg Rice flour noodles; 0.0oz Shrimp shelled, from the bisque, sauteed in butter; 0.0oz Mushrooms, shiitake chicharon; 0.0b Scallion(s); 0.0g chili garlic; 0.0piece Lime wedges; 0.0T Togarashi as needed

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Shrimp Bisque Sauce

Shrimp shelled (keep shells), devein 1.0 kg
Oil as needed
Water 2.0 l
Butter unsalted 60.0 g
Onions chopped 100.0 g
Garlic chopped 40.0 g
Carrots, diced peeled 150.0 g
Tomato paste 30.0 g
Flour 60.0 g
Knorr® Professional Caldo de Camaron 4.4lb, 4 pack 45.0 g
Knorr® Professional Caldo de Camaron 4.4lb, 4 pack
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Mackerel, king smoked, flaked 150.0 g

Shiitake Chicharon

Shiitake mushrooms, dried rehydrated 150.0 g
Cornstarch 100.0 g
Potato starch 100.0 g
Flour 30.0 g
Oil as needed
Salt and Pepper, to taste
Togarashi as needed

Assembly

Rice flour noodles 1.0 kg
Shrimp shelled, from the bisque, sauteed in butter
Mushrooms, shiitake chicharon
Scallion(s)
chili garlic
Lime wedges
Togarashi as needed

Shrimp

Seafood

Main Course

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Preparation

Shrimp Bisque Sauce
1. Saute the shells in oil. Add water and bring to boil. Reduce to simmer. Press the shrimp heads and shells to extract its juices. Strain and reserve stock.
2. Saute onions, garlic, and carrots in butter. Add tomato paste and cook for a minute. Add flour and cook for another minute. Add shrimp stock and Knorr Professional Shrimp Bouillon. Let this simmer.
3. Add smoked mackerel. Blend the sauce with an immersion blender. Adjust seasonings and consistency if needed.
Shiitake Chicharon
1. Pat the shiitake dry from rehydration.
2. In a bowl. combine cornstarch, potato starch, flour, and salt. Mix well.
3. Toss shiitake with the mixture, shake off excess flours, then deep-fry until crsip.
4. Season the shiitake chicharon with salt, pepper, and togarashi.
Assembly
1. Deep-fry the rice noodles until crispy. Plate.
2. Add the sauteed shrimp on the side, with the shiitake chicharon.
3. Garnish with scallions, chili garlic, togarashi, and add lime or calamansi on the side.
4. To serve, pour the shrimp bisque sauce over the deep-fried noodles and mix in front of the customer.