Kateiibaellchen with Gambas and Green Curry in Coconut M …

Cut the prawns into cubes about 5 mm thick. Sauté the fruit cubes in olive oil, season with a pinch of curry paste, ginger and the juice of a lemon. Mix the whole with the Page 3 egg whites and season. Form one tablespoon of each quantity into a ball, turn it carefully in the cate egg dough to the other side and leave it to cool for 10 minutes.

Bake the cold balls in hot vegetable fat for 1 to 2 min. until crispy.

Sauté the carcasses in hot olive oil, add the vegetables with lime blossom and lemongrass, but do not take color, and extinguish with white wine and Noilly Prat. Bring to a boil briefly and add the chicken stock. Add the tomatoes and cilantro and simmer for about half an hour. Later, add the mix of pineapple, grated coconut and coconut milk with a pinch of grated lime zest and mix gently. Bring the soup briefly to a boil, strain through a sieve and season with the green lime juice, salt, curry, sugar and Neugewürz d’Espelette. Serve the hot soup with a blender and pour into the plates. Arrange the katei fritters and sprinkle with chili threads.

Karthäuserhof, Mosel-SaarRuwer : O-Title : Kateiibaellchen with gambas and green curry in : > coconut milk broth

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