December 13, 2011

Tempura Shrimp with Coconut Flakes, Lemongrass-Sunchoke Puree, Avocado-Passion Fruit Salsa and Passion Fruit Sauce

In the past I was not a fan of prawns, I did not even like lobster, but I was crazy about langouste. Then it has changed! Currently, I am having a kind of prawn period, that means that I prepare prawns once a week. Unfortunatly, the rest of the family don't like prawns at all, so I do not have the chance to serve them some. Yesterday, I felt like taking a short break from baking cookies. In fact I did not even want to think about a single Zimtstern or honey cookie, so I went to the kitchen and started to cook totally relaxed.

As I have just finished everything, suddenly the phone rang and I recieved another request for 6 kilo xmas cookies. And so my break has ended. Anyway, let's see the recipe. This time no beets! Instead I cooked sunchoke, as I did not want to bother with peeling them raw. While that I brought coconut milk with lemongrass to the boil, then I pureed the sunchoke with it. The marinated prawns were deep fried with tempura and coconut chips. Only the sauce was missing, but I also prepared an avocado-passion fruit salsa. Next time I am going to add fresh chilli to the salsa, now I only used some cayenne pepper.


2 passion fruits
150 ml brown veal stock

100 ml cream
salt, pepper

Half passion fruits and scrape out the seeds into a saucepan, then add veal stock and reduce by half. Add cream and cook until it thickens, sieve and season.


Rosa's Yummy Yums said...

Stunning! You always manage to create extremely refined and beautiful dishes.



Sara said...

Wow, this looks incredible! What amazing flavors, yum. :)

chriesi said...

Thank you! I am glad you like it. :)

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