Fiori Scampi Coco Curry

Fiori Scampi Coco Curry

Ingredients

  • Fiori Scampi all’aglio e Limone (ref D22) – 3 pcs
  • Thai Curry sauce (ref H39) – 60 gr
  • Carrots – 2 pcs
  • Cucumber (small) – 1 pc
  • Shallots – 2 pcs
  • Daikon (small) – 1 pc
  • Nuoc-mâm (fish sauce) – 2 tbsp (30 gr)
  • Fine sugar – 50 gr
  • White vinegar – 1,5 tbsp (22 gr)
  • Sweet and sour sauce – 15 gr
  • Sambal oelek – 15 gr
  • Water – 200 ml
  • Salt – 5 gr
  • Coriander – 1 leaf
  • Sesame seed – 1 pinch

Preparation

  1. Peel and cut the vegetables into julienne (remove the heart of the cucumber).
  2. Mince the shallots.
  3. Bring the water to a boil with the shallots, white vinegar, salt, sweet and sour sauce, sambal oelek, nuoc-mâm and sugar.
  4. Remove from the heat when the sugar is dissolved. Taste the brine and adjust the seasoning if necessary.
  5. Put the vegetables and the brine in a jar and let cool.
  6. Reheat the Thai Curry sauce according to the instructions on the package.
  7. Heat the fioris in lightly salted boiling water for 5 minutes (or in a steam oven) and drain them.
  8. Cover the bottom of a plate with sauce and arrange the flourishes nicely on top.
  9. Garnish with marinated vegetables and garnish with a few coriander leaves and sesame seeds.
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Fiori Scampi al'Aglio e Limone

Thai Curry

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