Chai's Choices:Butternut Squash & Lobster Bisque - Hawaii News Now - KGMB and KHNL

Chai's Choices:Butternut Squash & Lobster Bisque

HONOLULU (HawaiiNewsNow)-Chef Chai is back to celebrate his new gig at Hawaiian Airlines with a yummy soup!

Butternut Squash & Lobster Bisque

with Crispy Seafood Dumpling

Serve four

 

Ingredients:            4 cups dices Butternut Squash

                                    2 cups chicken stock (can substitute with vegetable stock)

1 tablespoon vegetable oil

½ tablespoon chopped garlic

                                    2 tablespoons chopped onions

                                    2 tablespoons chopped celery

                                    1 cup of heavy cream

                                    pinch of pepper

                                    salt to taste ( some lobster or chicken stock may already salty)

                                   

Preparation

~ In a soup pot with medium heat add vegetable oil, celery and onion. Sauté for a minute, then add garlic and sauté for 30 seconds.

~ Add butternut squash and chicken stock and cook until the squash are soft, about 15-20 minutes depending on the heat.

~ Add heavy cream, salt and pepper and puree in a blender until the soup is smooth.

 

Crispy Seafood Dumpling

 

Ingredients:            8 pieces of Spring roll wrapper

                                    4 pieces of medium size shrimp fine chopped

                                    2 pieces scallop fine chopped

                                    ½ cup of crab meat

                                    ½ One whole egg, beaten

¼ tablespoon garlic powder

¼ tablespoon onion powder

pinch of paprika

                                    pinch of pepper and aloha shoyu to taste

                                    2 cups of vegetable oil for deep-fry the dumpling

                                   

~ Combine shrimp crab meat and scallop with one half of beaten egg, garlic powder, onion powder, paprika, pepper and shoyu sauce until all the ingredients are well combined.

~ Scoop and one-half tablespoon of the mixture and wrap with spring roll skin replete with all the wrapper.

~ Pre-heat oil to 320 degree, and fry the dumpling to a golden crisp, about 2 minutes.

Set aside.

 

When ready to serve the soup, add a big dot of whipped cream and top with fried seafood dumpling.

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