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Curry and Lemongrass Cappuccino with Scampi Skewer

Author: Dieter Muller View other recipes that are: dieter germany michel stars
Coconut and Kaffir Lime Noodle Salad

Ingredients




  • 300ml chicken stock
  • 300ml cream
  • 100ml Noilly Prat
  • 50ml port wine
  • 80ml white wine
  • 4 shallots
  • ½ leek
  • 1 tbsp Madras curry powder
  • 1 knife tip green curry paste
  • 5 pieces lemongrass
  • 2 lime leaves
  • 4 tbsp desicated coconut
  • 1 apple (Granny Smith)
  • ½ baby pineapple
  • ½ banana
  • bunch parsley
  • 60g butter (cold)
  • 80g pasta strips or rice noodles
  • 24 scampi
  • sliced ginger
  • nut oil
  • curry salt

 

Method


  • Reduce the Noilly Prat, port wine, white wine, lemongrass and lime leaves
  • Top up with the sliced shallots, leek and chicken stock and simmer for 5 minutes
  • Add cream, curry and coconut
  • Continue to simmer for 10 minutes
  • Blend the apple, banana, parsley and pineapple
  • Add to the soup and let simmer for another 5 minutes
  • Strain the soup trough a fine towel and add the cold butter
  • Season well To serve:

  • Season the scampi with curry salt and pan fry for 10 seconds in nut oil
  • Place 3 scampis with ginger on a skewer and place in a bowl
  • Add the blanched noodles and fill up with the curry lemongrass soup
  • Foam some of the soup and add on top

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