Melbourne Food & Wine
Melbourne Food & Wine
Festival Countdown20th year
28 days
to go...
to go...
Recipes
Curry and Lemongrass Cappuccino with Scampi Skewer
Chef: Dieter Muller
View other recipes that are: dieter germany michel stars
Ingredients and Method
- 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
- 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:
Other Suggested Recipes
By Elizabeth Egan show more
Liz Egan's BBQ chicken and chorizo skewers served with smoked paprika salad
Share Me
More recipes by this star
-
Baked Scallops
View Recipe
-
Curry and Lemongrass Cappuccino with Scampi Skewer
View Recipe
-
Norway Lobster in Amaranth
View Recipe