Shrimp Soup with Breaded Shrimp Bricks

Ingredients

• 400 g Peeled shrimp (200 g for the soup, 200 g for the brick filling)
• 2 pieces Leeks (White and green parts, finely sliced)
• 1 piece Yellow onion (Finely chopped)
• 2 cloves Garlic (Minced)
• 2 pieces Potatoes (Cut into medium dice)
• 200 ml Cold milk (For the béchamel)
• 2 tbsp Cornstarch (Diluted in the milk)
• 100 g Grated cheese (Gruyère or Emmental) (For the cheese sauce)
• 3 tbsp Olive oil (For cooking aromatics and frying)
• to taste Salt
• to taste Ground black pepper
• 1 tsp Mild chili (Optional)
• ½ tsp Hot chili (Optional, adjust to taste)
• 1 cm Fresh grated ginger
• ½ tsp Ground turmeric
• 1 tbsp Soy sauce
• 100 ml Liquid cream
• 1 bunch Fresh coriander (Chopped, reserved for the soup and garnish)
• 100 g Classic breadcrumbs (To absorb moisture from the filling)
• 100 g PCO breadcrumbs (panko) (For the final coating, adds crunch)
• 100 g All-purpose flour (For the coating batter)
• 150 ml Water (For the coating batter)
• 20 g Butter (To brown the leek julienne)

Instructions

1. Prepare the vegetables

   Wash the leeks, remove the overly fibrous green parts and slice them finely. Chop the onion, garlic, coriander and cut the potatoes into medium dice.

   Time: PT10M

2. Prepare the brick filling

   In a bowl, combine the finely sliced leeks, onion, coriander, the 200 g of peeled shrimp, the mild chili, the hot chili, grated ginger, turmeric, salt, pepper and soy sauce. Set aside.

   Time: PT10M

3. Prepare the cheese sauce

   In a small saucepan, dilute the cornstarch in the cold milk. Heat over medium heat while stirring until thickened (béchamel). Add the grated cheese, season with salt and pepper, then remove from heat. The sauce should be thick and creamy.

   Time: PT5M

   Temperature: Medium

4. Mix the filling with the sauce

   Incorporate the cheese sauce into the shrimp mixture, then add the classic breadcrumbs to absorb moisture. Mix well until a cohesive consistency is achieved.

   Time: PT5M

5. Prepare the coating and breadcrumb

   In a bowl, mix the flour with water to obtain a smooth batter. Place the panko breadcrumbs in another bowl.

   Time: PT5M

6. Form and coat the bricks

   Take a small portion of filling, shape into a sausage, place it at one end of the batter, fold the batter around and seal with a little water. Form a small knot. Dip each brick into the coating batter, remove excess, then roll in the panko. Arrange on a tray lined with parchment paper.

   Time: PT10M

7. Cook the bricks

   Heat oil to 180°C in a deep fryer or deep pan. Submerge the bricks, cook 3 min on one side until golden, flip and cook 3 min on the other side. Drain on paper towels.

   Time: PT10M

   Temperature: 180°C

8. Sauté the soup aromatics

   In a sauté pan, heat a drizzle of olive oil. Add the onion, garlic and remaining leeks, sweat until translucent (≈5 min).

   Time: PT5M

   Temperature: Medium

9. Cook the soup

   Add the potato dice, shrimp broth (or fish broth), salt, pepper and the coriander bunch. Cover and simmer 20 min until vegetables are tender.

   Time: PT20M

   Temperature: Medium

10. Blend and enrich the soup

    Remove the coriander bunch, blend the soup with an immersion blender until velvety. Stir in the liquid cream, return to low heat for 3 min to warm.

    Time: PT5M

    Temperature: Low

11. Add the peeled shrimp

    Add the reserved 200 g of peeled shrimp, cook 3 min until pink.

    Time: PT3M

    Temperature: Low

12. Garnish with leek julienne

    Very finely slice the white part of a leek into a julienne. In a small pan, melt the butter with a drizzle of olive oil, sauté the julienne 3 min over high heat so it stays slightly crunchy. Add salt and pepper, then place on the soup just before serving.

    Time: PT3M

    Temperature: High

13. Plating and serving

    Pour the soup into bowls, place a few breaded bricks on top, add the leek julienne and, if desired, a drizzle of spicy Thai sauce.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Peeled shrimp: diced octopus, shredded chicken
• Instead of Leeks: grated celery root
• Instead of Yellow onion: shallot
• Instead of Garlic: garlic powder
• Instead of Potatoes: sweet potato
• Instead of Cold milk: almond milk
• Instead of Cornstarch: potato starch
• Instead of Grated cheese (Gruyère or Emmental): cheddar
• Instead of Olive oil: sunflower oil
• Instead of Mild chili: paprika
• Instead of Hot chili: Cayenne pepper
• Instead of Fresh grated ginger: ground ginger
• Instead of Soy sauce: tamari
• Instead of Liquid cream: soy cream
• Instead of Fresh coriander: parsley
• Instead of Classic breadcrumbs: panko
• Instead of PCO breadcrumbs (panko): fine breadcrumbs
• Instead of All-purpose flour: rice flour
• Instead of Butter: olive oil

Equipment Needed

• Chef's knife
• Cutting board
• Sauté pan (or heavy-bottomed skillet)
• Deep fryer or large frying pan
• Mixing bowl
• Whisk or wooden spoon
• Immersion blender
• Measuring cup
• Measuring spoon
• Spatula or kitchen tongs
• Parchment paper (optional)
• Freezer bags (optional)

Critical Steps — Do Not Skip

• Form the bricks without cracking them
• Achieve a thick cheese sauce before incorporating into the filling
• Fry the bricks at 180°C to ensure a golden, crispy crust
• Blend the soup to a velvety consistency without overheating the cream

Chef Tips from the Video

• Use panko for an ultra‑crunchy coating
• Chop the coriander just before adding to preserve its aroma
• Serve the soup with a drizzle of lime for a fresh touch

Troubleshooting

Storage

Refrigerator: Store the soup in an airtight container for 3 days. The breaded bricks keep for 2 days in the refrigerator.

Freezer: Uncooked bricks can be frozen flat for 1 hour then packed in freezer bags; they keep up to 6 months. The soup can be frozen for 1 month, but the milk texture may change.

Room temperature: Do not leave the soup or bricks at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the filling and form the bricks, then freeze before frying
• The cheese sauce can be made ahead and gently reheated
• The soup vegetables can be chopped and stored for 1 day in the refrigerator