Summary

Ingredients

• 300 ml poultry broth
• 300 ml cream
• 100 ml vermouth (Noilly Prat)
• 5 cl port wine
• 8 cl wine, white
• 4 shallot (s)
• 0.5 stick ½ leek
• 1 tablespoon curry
• 1 pinch curry paste, green
• 5 stalks lemongrass, cut into small pieces
• 2 kaffir lime leaves
• 4 tablespoon desiccated coconut
• 1 apple, (Granny Smith)
• 0.5 ½ pineapple (mini pineapple)
• 0.5 ½ banana (s)
• 1 bunch parsley
• 60 g butter, cold
• 1 pinch salt
• 80 g noodles (noodle strips or rice noodles)
• 36 small scampi (gambaretti)
• Ginger, sliced, marinated
• Oil (peanut oil)
• Salt (curry salt)

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Instructions

1. Reduce the Noilly Prat, port wine, lemongrass and lime leaves well. Top up with sliced shallots, leek and poultry stock - simmer for five minutes.
2. Then add the cream, curry powder and paste and coconut flakes and simmer for another ten minutes. In addition, finely puree the apple, mini pineapple, banana and parsley in a blender and add to the cream soup. Let everything simmer for another five minutes, pass through a cloth and stir in the cold butter while it is still hot. Season the whole thing well spicy.
3. Season the gambaretti with curry salt and fry them hot in peanut oil, then stick them with ginger slices on 12 wooden skewers. If desired, distribute the cooked, fine noodles in hot cups and insert the skewers. Finally, fill up with foamed cream soup.