Supperclub for 2: Episode 14

This was insane.

Thanks for snooping on here. I thought it’d be a good idea to post some of our special recipes on Substack since it gives me more real estate. Carlos and I have absolutely loved working on the Supperclub for 2 episodes we post on IG and TT. It has reminded us so much of why we do what we do in the first place—food is life. We’ve been knee-deep in recipe testing lately, so we wanted to share our notes straight from our small kitchen.

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Warning: this has to be one of the most special dishes we’ve made so far. You see a plate like this at a restaurant and your first thought might be wow. bougie. expensive. Well, rightfully so considering quality of ingredients paired with love and skill to execute it properly. We all know how much more cost effective it is to cook at home. For this one each step is so worth it. And—shit—if you can peel a prawn and make a smoothie, you can make a bisque. Like it’s not that bad. So, we welcome you to step into bisque world, we need you to try it, you won’t look back. It’s 888% worth it.

If you love Chinese cuisine, you’re probably already a fan of yi mein noodles (aka yimian, e-fu noodles, or longevity noodles). They are gloriously spongy noodles that cling to every bit of saucy goodness, often found in the classic ginger shallot lobster noodle dishes at Cantonese restaurants. We eat them during celebrations of long life, and whenever we want a good time. Now imagine the bisque clinging onto them.

Ingredients we used

• 2 tbsp olive oil

• 15 wild-caught Skull island prawns, shells and heads on (can use any tiger prawns or large banana prawns)

• Mirepoix: we diced 2 sticks celery, 1 large carrot, 1 onion

• 2 garlic cloves, minced

• 2 slices ginger, minced

• 1/2 cup dry white wine (sherry or cognac would be better)

• 1 tbsp tomato paste

• 2 cups water (stock would be better, but it might be too rich)

• 1/3 cup thickened/heavy cream

• Squeeze of lemon juice

• 180g yi mein noodles

• 2 tsp neutral oil

• 1 tsp soy sauce

• Salt

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1 bunch chives, finely chopped

How we made it

Prepare the prawns

1. Peel and devein the prawns, setting aside the heads and shells for the bisque.

2. Season the prawns with garlic powder and smoked paprika, then set aside.

Make the bisque

1. In a large saucepan over medium heat, add olive oil and sauté the prawn shells and heads for 3-5 minutes, until the oil turns a rich red-orange.

2. Add white wine and let it cook out—go ahead and flambé if you’re feeling confident.

3. Stir in mirepoix, garlic, ginger, and tomato paste. Sauté for 2-3 more minutes.

4. Add water, bring to a boil, then reduce to a simmer. Cover and cook on low for 20 minutes.

5. Let the mixture cool completely before blending (safety first, babes—your NutriBullet will explode)

6. Once cooled, blend the mixture on high until smooth, then strain through a sieve into a small saucepan, gently pressing to get every drop you can.

7. Stir in the cream and season with salt and pepper. Simmer on low until it thickens slightly (about 5-10 minutes). Finish with a squeeze of lemon juice. Pat yourself on the back, you’re doing great.

Cook the prawns and noodles

1. Heat a wok on high, add a bit of oil, and cook the prawns for about 2 minutes on each side. Remove from heat and set aside.

2. Cook the yi mein noodles in boiling water for no more than 2 minutes. Drain well.

3. Return the wok to high heat and stir-fry the noodles for 1-2 minutes in some neutral oil, seasoning with a splash of soy sauce.

Assemble

1. Pour the hot bisque onto a serving platter, then layer the stir-fried noodles on top. Arrange the cooked prawns over the noodles and finish with a generous sprinkle of chopped chives.

This serves about 3-4. If you’re feeding more mouths, cook more noodles. We really hope you enjoy it, and we’ll iterate on this recipe, hoping to put it in a cookbook one day <3. Wish us luck, we love you bb!