---

1. Peel and devein prawn as directed
2. Place prawn onto skewers and wrap well with nori sheet lightly brush with water to allow the nori to stick to the prawn well
3. Place into fridge to set for 30 minutes
4. Remove from fridge and wrap katafi pastry around nori and prawn to completely enclose to make a parcel
5. Allow to set in the fridge until cooking in the deep fryer until golden and cooked all the way through
6. Remove from the fryer and drain on paper towel and season with salt
7. Remove skewer and serve with bisque

Prawn Bisque (student to halve recipe and record results) 2 Portion

50g butter
50g carrots
50g Onion
50g celery
Parsley stalks
150g prawn heads and tails
30ml brandy
30g tomato paste
30ml white wine
50g flour
500ml fish stock
20ml cream



1. Sauté miepoix
2. Add prawn shells
3. Cook for 5 minutes add tomato paste, cook a further 2 minutes
4. Add flour cook like a roux
5. Add brandy
6. And fish stock, cook for 45 minutes on a slow simmer
7. Strain through a fine sieve
8. Adjust seasoning and add cream.