Skewered pan-fried scampi's are served over a creamy, foamed curry lemongrass soup.
Reduce the Noilly Prat, port wine, white wine, lemongrass and lime leaves
Top up with the sliced shallots, leek and chicken stock and simmer for 5 minutes
Add cream, curry and coconut
Continue to simmer for 10 minutes
Blend the apple, banana, parsley and pineapple
Add to the soup and let simmer for another 5 minutes
Strain the soup trough a fine towel and add the cold butter
Season the scampi with curry salt and pan fry for 10 seconds in nut oil
Place 3 scampis with ginger on a skewer and place in a bowl
Add the blanched noodles and fill up with the curry lemongrass soup
Foam some of the soup and add on top
Courtesy of Dieter Muller at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.
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