by Chef Drew Nocente, Salted and Hung , Singapore
- 1 kg Crayfish Shells
- 60 g Red Wine
- 1 Brown Onion
- 1 Stick Celery
- 15 g White Peppercorn
- 15 g Coriander Seeds
- 6 pcs Star Anise
- 20 g Tomato Paste
- 100 ml Brandy
- 200 ml Cream
- 300 ml Fish Stock
- 300 ml Beef Stock
- 20 ml Lemon Juice
Roast crayfish shell in 200 degrees Celsius oven for 25min.
While shells are roasting, pre-heat a large pot with a 1 tbsp of oil. Add allvegetables and spices, cook to a nice caramel colour.
Add the roasted shells.
Add the brandy and reduce by 1/2
Add the wine and allow it to reduce.
Add the cream and reduce till thicken.
Add the stocks and simmer for 3 hrs.
Strain the essence
Add lemon juice and season with salt to taste, let cool.