Dinner
Laksa and Tamarind Crab Bisque
A Malaysian-French Occasion fusion, a classical French bisque technique applied to a laksa-spiced coconut and tamarind base so the French shell-roasted stock method and the Malaysian aromatic depth of lemongrass, galangal, and turmeric produce a bisque where the sweet, sour, and creamy notes are all structurally present.
$8
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
420Calories
38gProtein
28gFat
28gCarbs
5gSugar
2gFiber
720mgSodium
85mgChol
0gSat Fat
Goes well with
Singha Beer
local
Teh Tarik
international
High Protein
Gluten-Free
fusion-kitchen
Instructions
1
Prep
Finely dice 3 shallots. Finely grate 3 garlic cloves and 25g galangal. Finely slice 2 lemongrass stalks (white parts). Measure out all spices: turmeric, coriander, cumin, chilli flakes, shrimp paste. Have brown and white crab meat separated, coconut milk, fish stock, tamarind paste, and tomato paste ready.
2
Saute
Heat 2 tbsp oil in a heavy saucepan over medium heat. Add shallots, cook 4–5 minutes until softened and translucent. Add garlic, lemongrass, and galangal; stir 2 minutes until fragrant and no raw edge remains.
3
Bloom
Add turmeric, coriander, cumin, chilli flakes, and shrimp paste. Stir constantly 2 minutes until the paste darkens and releases its aroma. Add tomato paste, stir 1 minute to combine fully.
4
Build
Add tamarind paste, coconut milk, fish stock, and palm sugar. Stir to combine, then bring to a gentle simmer over medium heat. Add 150g brown crab meat, stir gently. Simmer uncovered 15 minutes until deeply flavoured and richly coloured.
5
Finish
Remove from heat. Using a stick blender, blend until completely smooth—no visible fibres. Pass through a fine sieve back into the pan, pressing firmly to extract all flavour. Warm through over low heat 2 minutes. Season with 0.5 tsp salt. Taste; adjust sweetness, sourness, and heat as needed.
6
Plate
Ladle bisque into two warm bowls. Place 50g white crab meat in the centre of each. Swirl 1 tbsp double cream over the top of each. Scatter fresh coriander and thinly sliced red chilli. Serve with crusty baguette alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 150g150g cooked brown crab meat
- 100g100g cooked white crab meat
- 2 tbsp2 tbsp neutral oil
- 33 shallots
- 3 cloves3 cloves garlic
- 22 stalks lemongrass
- 25g25g fresh galangal
- 1 tsp1 tsp ground turmeric
- 1 tsp1 tsp ground coriander
- 0.5 tsp0.5 tsp ground cumin
- 0.5 tsp0.5 tsp dried chilli flakes
- 0.5 tsp0.5 tsp shrimp paste
- 1.5 tbsp1.5 tbsp tomato paste
- 1.5 tbsp1.5 tbsp tamarind paste
- 300ml300ml coconut milk
- 400ml400ml fish stock
- 1 tsp1 tsp palm sugar
- 0.5 tsp0.5 tsp fine sea salt
- 2 tbsp2 tbsp double cream
- 5g5g fresh coriander
- 11 fresh red chilli
- 11 crusty baguette
