Mango-ginger Soup with Gamba Skewer and Curry Baguette with Sweet and Sour Dip

Summary

Ingredients

Ingredients for the curry baguette:

• 1 pack dry yeast
• 300 g water, warm
• 500g flour
• 1 tablespoon olive oil
• 2 teaspoons salt
• 3 teaspoons curry powder
• 0.5 ½ bell pepper (s)

Ingredients for the sweet and sour dip:

• 0.5 ½ kl. can mandarine (s)
• 200 g sour cream
• 100 g sour cream
• salt and pepper
• 1 pinch paprika powder, noble sweet
• 65 g sweet chili sauce
• 1 teaspoon soy sauce

Ingredients for the prawn skewer:

• 2 cloves garlic)
• 10 g iner
• 1 teaspoon garlic oil
• 0.5 ½ lime (s), juice from it
• 12 prawns

Ingredients for the mango and ginger soup:

• 3 shallot (s)
• 4 garlic clove (s)
• 45 g iner
• 2 mango (s)
• 3 tablespoon butter
• 600 ml coconut milk
• 300 ml vegetable stock
• 2 pinches saffron threads
• 1 teaspoon garlic oil
• 2 teaspoons cayenne pepper
• 2 teaspoons salt

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Instructions

1. For the curry baguette, cut the pepper into small cubes. Next, heat the yeast and water to 37 ° C. Add olive oil, flour, salt and curry powder and knead for about 2 minutes. After 1 minute add the pepper cubes and knead in. Let the dough rise in a warm place for about 30 minutes.
2. Then knead again well and form 2 baguettes. Place the baguettes on a baking tray lined with baking paper and let rise for another 20 minutes.
3. Just before the baguettes go into the oven, moisten them with a little water. Then bake at 200 ° C for about 25 minutes. Let cool down briefly, then cut open.
4. For the sweet and sour dip, chop the mandarins very finely so that they are almost liquid. Then add all the other ingredients and stir vigorously. Then briefly put in the refrigerator.
5. For the mango and ginger soup, finely chop the shallots and garlic. Peel the ginger and finely grate or chop it. Peel the mangoes and cut into pieces.
6. Then sauté the shallots and garlic in the butter. Add the mango pulp and ginger and stew for a few minutes. Deglaze with coconut milk and broth and add saffron. Bring to the boil and puree. Season the soup with salt and cayenne pepper.
7. Soak the prawns in garlic oil, lime juice, chopped garlic and ginger for about 3 hours.
8. Just before the soup is served, fry the prawns for 1 minute on each side, put them on a skewer and serve.
9. Alexander prepared this recipe as a starter in the program “The Perfect Dinner” - Day 3 from Oberhausen - on Wednesday, April 28th, 21st.

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