Summary

Ingredients

• 80 g lentils, red
• 300 ml vegetable stock
• 80 ml coconut milk
• 1 shallot (s), diced
• 1 clove (s) garlic, diced
• 1 teaspoon oil (sesame oil)
• 100 ml orange juice
• 1 teaspoon oil (garlic oil)
• 1 teaspoon lime juice, freshly squeezed
• 4 teaspoons whipped cream
• 4 shrimp (s), ready to cook
• 1 chilli pepper (s), pitted, chopped
• 1 pinch (s) curry powder, mild
• 20 g iner, freshly chopped
• salt
• 1 teaspoon tomato paste
• Parsley, smooth, for garnish
• sugar
• Pepper, black

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Instructions

1. Marinate the prawns with garlic oil and lime juice.
2. Sauté the garlic and shallot cubes in hot sesame oil. Add the lentils and sauté briefly. Add the tomato paste and fresh ginger and stir in well. Pour in orange juice and reduce over low heat for about 5 minutes. Pour in the stock and simmer with the saucepan closed over a low flame for approx. 10-15 minutes. Remove 2 tablespoons of lentils from the soup and set aside for a moment.
3. Add coconut milk and chili pepper and puree with a hand blender. Bring the soup to the boil again, add the lentils that have been set aside and season everything with salt, sugar and pepper.
4. Fry the marinated prawns. Mix the whipped cream with a pinch of curry powder.
5. Distribute the soup on warm plates, put some curry cream in the middle of each plate and put 1 fried prawn with chopped parsley on top. Serve immediately.