No picture available

cappucino of curry and lemon grass with gamba skewers


Ingredients

chicken stock 300 ml
cream 300 ml
vermouth 100 ml
port (red) 50 ml
wine (white) 80 ml
shallots 4 (finely chopped)
leek 0.5 (sliced)
curry 1 tablespoon
curry paste (green) 1 teaspoon
lemon grass 5 sprig
lime (kaffir) 2 leaf
pineapple (small) 0.5
banana 0.5
parsley 1 bunch
butter (unsalted) 60 gram
salt 1 pinch
rice noodles 80 gram
gambas / scampi (small) 36
ginger 12 slice (marinated)
peanut oil 2 tablespoon
curry salt 1 pinch

Preparation

  1. In a pan, bring to boil the vermouth, port, lemon grass and lime leaves, then leave to simmer until reduced. Add the shallots, leek, and chicken stock, and leave to simmer for 5 minutes. Then add the cream, curry powder and curry paste, and the coconut flakes, and simmer for another 10 minutes.
  2. Meanwhile, blend the apple, pineapple, banana, and parsley (in a kitchen blender), then add to the soup and leave to simmer for 5 minutes. When the soup is ready, filter through a kitchen towel and stir in the cold(!) butter while the soup is still hot. Season to taste with pepper and salt.
  3. Season the gambas / scampi with curry salt and quickly fry in very hot peanut oil. Skewer the gambas / scampi, together with the marinated slices of ginger.
  4. Meanwhile, cook the rice noodles, by dipping them into boiling water for a couple of minutes.
    5. Serving suggestionServe the noodles in (warm) bowls, place the skewers on top, then fill the bowl up with a helping of frothed soup.
    5. Rating: 2.56/5 (9 votes)
    • Rating 2.56/5
    • 1
    • 2
    • 3
    • 4
    • 5

  • 0 comments to this recipe. Log in to add a comment.