Kaffir Lime Puree with Ginger Black Pudding and Prawn Skewer

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 45 mins
Course Appetizers & Snacks
Cuisine European
Servings (Default: 4)

Ingredients

  • 4 medium potato (s), floury boiling
  • 1 slice (s) black pudding, unsmoked, approx. 2 cm thick
  • 5 sticks lemongrass
  • 2 kaffir lime leaves
  • 12 shrimp (s)
  • 50 ml veal stock, heavily reduced homemade
  • 20 ml red wine, not too strong
  • 10 ml balsamic vinegar
  • 100 ml cream, fresh
  • 1 cm ginger, fresh
  • Lemongrass, dried, from the mill
  • Chilli, dried, from the mill
  • 0.5 teaspoon ½ sesame, roasted
  • 0.5 teaspoon ½ coriander, roasted
  • 1 pinch garlic, very finely chopped, roasted
  • 1 tablespoon butter, (sour cream butter)
  • some flour, for dusting
Kaffir Lime Puree with Ginger Black Pudding and Prawn Skewer
Kaffir Lime Puree with Ginger Black Pudding and Prawn Skewer

Instructions

  1. Peel the potatoes, cut into small pieces and bring to a boil in a saucepan with the lime leaves and 1 stick of lemongrass, which has been whipped at the back.
  2. Mortar the spices.
  3. Cut the black pudding into large pieces and dust with a little flour. Brown very slowly in the pan, season with ginger.
  4. Put the cooked potatoes through a potato press, so they will be finer than with the masher. Beat in a saucepan with butter and cream to a very airy, creamy puree. Season with the ground mixture.
  5. Reduce the reduced veal stock with red wine and balsamic vinegar.
  6. Remove the outer leaves from 4 sticks of lemongrass, cut off the stalk and cut a very sharp point at the thin upper end. Skewer 3 prawns on each of the lemongrass stalks and fry them in a little fat in the pan. At the last minute, add a little more of the spice mixture.
  7. Place a serving ring on each plate, add the puree, nap the black pudding pieces on top, right and left with the sauce, lift off the serving ring and put on a prawn skewer per serving.

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