Thai-Style Tomato Bisque With Wonton Cheese Sticks

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CHEF PETER ECKER
SYSCO WINNIPEG
SERVES 8

 

Ingredients:

WONTON CHEESE STICKS

2 Tbsp. all purpose flour

8 wonton wrappers

4 oz. paneer (Indian cheese), cut into 8 long pieces

TOMATO BISQUE

3 oz. plus 2 oz. Arrezzio Imperial olive oil blend

1 Tbsp. chopped lemon grass (use food processor)

1 Tbsp. chopped Thai basil

1 qt. Bloody Mary mix

1 qt. Sysco Imperial tomato sauce

1 can Jade Mountain coconut milk

2 makrut lime leaves

1 lb. Portico shrimp (31-40), thawed, peeled and deveined

1 lb. walleye (whitefish fillet) cut into ½ inch pieces

1 English cucumber, peeled and shaved into ribbons

Sea salt to taste

2 oz. rice wine vinegar

8 chile peppers

16 pieces Jade Mountain shrimp tempura, reserved for garnish

Directions:

FOR THE WONTON CHEESE STICKS

In a bowl, combine flour with 1 tablespoon of water. Lay out wonton wrappers and brush with flour-water mix. Place cheese inside each wonton, roll into a cigar shape and set aside for 2 minutes; deep-fry for 2 minutes until wontons are golden brown. Remove to a pan lined with paper towels.

FOR THE TOMATO BISQUE

In a stockpot, heat 3 ounces of oil over low heat. Add the lemon grass and Thai basil and sauté for 3 minutes until aromatic. Add the bloody mary mix, tomato sauce, coconut milk and lime leaves, raise the heat to medium and simmer for 30 to 40 minutes. Heat remaining oil in a pan over medium low heat and cook the shrimp and fish for 4 to 5 minutes until tender.

In a bowl, mix the cucumber ribbons with the sea salt, rice wine vinegar and chile peppers and marinate for 10 minutes.

To assemble the bisque, place the cooked fish and shrimp in the bottom of each bowl, place the marinated cucumber ribbons on top and ladle the coconut milk mixture over. Garnish with lime, Thai basil and tempura shrimp. Serve with fried wonton cheese sticks.