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
Print Recipe
Pin Recipe Instructions
- 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.
- Mortar the spices.
- Cut the black pudding into large pieces and dust with a little flour. Brown very slowly in the pan, season with ginger.
- 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.
- Reduce the reduced veal stock with red wine and balsamic vinegar.
- 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.
- 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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