Curry Foam Soup with King Prawns
Suitable for: WHIPcreamer INOX 0,5 L
For the soup
|1||clove of garlic|
|1||small apple, peeled and cored|
|1 stalk||lemon grass|
|1 tsp||fresh ginger, finely chopped|
|1 tsp||curry powder|
|1/2 tsp||green curry paste|
|300 ml||coconut milk (approx. 18 % fat content)|
|300 ml||vegetable stock or water|
|salt and pepper|
|8||lemon grass skewers|
|2 tbsp||oil for frying salt|
|Thai basil or coriander|
To make the soup, finely chop the shallots, garlic and lemon grass and sauté them briefly in the oil. Cut the apple and banana into small pieces, add the ginger and add all into the pan, frying them without colouring them.
Add the curry powder and curry paste, mix briefly and top with the coconut milk and vegetable stock. Simmer gently for 5 minutes and add salt and pepper to taste. Purée in a blender and pass through a fine sieve. Pour 500 ml into the KAYSER cream whipper*, tighten the lid, insert the KAYSER cream charger and warm over a bain-marie to a temperature of 70°C (158°F). Shake vigorously 3–4 times before using. Keep the rest of the soup warm as well.
Clean and devein the king prawns. Place on a lemon grass skewer and season with salt. Fry in hot oil for a couple of minutes on each side.
To serve, part-fill glasses with the rest of the soup and squirt the hot soup carefully on top, place a skewer of king prawns on the edge of the glass and garnish with fresh herbs.
To get the soup more foamy, you can mix 1 tsp of soja lecithin into the hot soup before pouring it into the KAYSER cream whipper.
Always follow the operating instructions of the KAYSER cream whippers as well as for the KAYSER cream chargers!
* Take care not to exceed the filling mark on the side of the bottle.