Sweet Chilli Prawn Bisque

Homemade Beef Burger Patty on a grill


  • 1 Jar of Sweet Pepper & Chilli Sauce
  • 10 whole prawns
  • 1 onion, carrot, lemon grass and celery stalk
  • 1 bay leaf
  • 60ml rice wine vinegar
  • 1 cup of water
  • 1 Tbsp of garlic
  • A handful of mushrooms
  • Coriander
  • A lemon


  • Remove the heads and shells of the prawns to use for the stock and keep the prawn meat to one side.
  • Roughly cut up the carrot, onion, celery stalk, bay leaf and lemon grass and then add it to a pan with one spoon of heated olive oil in it. Leave this in the pan until nice and soft.
  • Add the prawn shells to the pan and crush them up with a wooden spoon to release as much of the flavour as possible, then leave to fry for three to four minutes. It doesn’t matter if the bottom of the pan turns a little brown as this will dissolve once the liquids are added later.
  • Add in a quarter of the bottle of the Sweet Pepper and Chilli Sauce, the rice wine vinegar and enough water to cover the veg and shells. Give it a good stir and make sure you scrape the bottom of the pan as you do, this will start the deglazing process.
  • Leave it to boil with the lid off the pan which will allow the steam to leave the pan and the stock to reduce slightly so you have the same amount of flavour but in less liquid. If necessary, you can add more liquid. After 20 minutes you can take it off the plate, pour it through a colander and move it to one side. Your stock is ready!
  • Cook the penne as per the instructions on the packaging.
  • Cut up the prawn meat and add it to a medium hot pan with a tablespoon of olive oil, the garlic, mushrooms and half of the bottle of the Sweet Pepper and Chilli Sauce. Add a little salt and pepper to taste. Keep moving the prawns around in the pan and let them fry until they are whitey pink and slightly underdone. Do not over-fry them and make them floury!!
  • Add in one cup of the stock and bring it to a simmer, do not let it boil as this will over cook the prawns, and then add in the penne and mix through thoroughly.
  • Scoop a generous amount of the prawn mixture into each bowl and then pour in some broth. To dress dollop a teaspoon of the Sweet Pepper and Chilli Sauce and sprinkle the roughly cut up coriander over the top, then lay a lemon wedge down for each diner to squeeze themselves.
  • Enjoy!!

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