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Side Dish

Thai-Style Tomato Bisque with Wonton Cheese Sticks

The perfect date.

  • Chef Peter Ecker
  • Sysco Winnipeg
Email article

When we asked seven Sysco chefs from across the county for their original soup-and-sandwich pairings. Chef Peter Ecker of Sysco Winnipeg created a Thai-style tomato and coconut bisque with crispy cheese-stuffed wontons, topped with tempura shrimp for added Asian flair.

Ingredients

WONTON CHEESE STICKS

TOMATO BISQUE

Directions

FOR THE WONTON CHEESE STICKS

  1. In a bowl, combine flour with 1 tablespoon of water. Lay out wonton wrappers and brush with flour-water mix. Place cheese inside each wonton, roll into a cigar shape and set aside for 2 minutes; deep-fry for 2 minutes until wontons are golden brown. Remove to a pan lined with paper towels.

FOR THE TOMATO BISQUE

  1. In a stockpot, heat 3 ounces of oil over low heat. Add the lemongrass and Thai basil and sauté for 3 minutes until aromatic.
  2. Add the bloody mary mix, tomato sauce, coconut milk and lime leaves, raise the heat to medium and simmer for 30 to 40 minutes. Heat remaining oil in a pan over medium low heat and cook the shrimp and fish for 4 to 5 minutes until tender.
  3. In a bowl, mix the cucumber ribbons with the sea salt, rice wine vinegar and chile peppers and marinate for 10 minutes.
  4. To assemble the bisque, place the cooked fish and shrimp in the bottom of each bowl, place the marinated cucumber ribbons on top and ladle the coconut milk mixture over.
  5. Garnish with lime, Thai basil and tempura shrimp. Serve with fried wonton cheese sticks.
Email article

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