Skewered pan-fried scampi's are served over a creamy, foamed curry lemongrass soup.


  • 300ml chicken stock

  • 300ml cream

  • 100ml Noilly Prat

  • 50ml port wine

  • 80ml white wine

  • 4 shallots

  • ½ leek

  • 1 tbsp Madras curry powder

  • 1 knife tip green curry paste

  • 5 pieces lemongrass

  • 2 lime leaves

  • 4 tbsp desicated coconut

  • 1 apple (Granny Smith)

  • ½ baby pineapple

  • ½ banana

  • bunch parsley

  • 60g butter (cold)

  • 80g pasta strips or rice noodles

  • 24 scampi

  • sliced ginger

  • nut oil

  • curry salt


  • 1.

    Reduce the Noilly Prat, port wine, white wine, lemongrass and lime leaves

  • 2.

    Top up with the sliced shallots, leek and chicken stock and simmer for 5 minutes

  • 3.

    Add cream, curry and coconut

  • 4.

    Continue to simmer for 10 minutes

  • 5.

    Blend the apple, banana, parsley and pineapple

  • 6.

    Add to the soup and let simmer for another 5 minutes

  • 7.

    Strain the soup trough a fine towel and add the cold butter

  • 8.

    Season well

  • To serve:

  • 1.

    Season the scampi with curry salt and pan fry for 10 seconds in nut oil

  • 2.

    Place 3 scampis with ginger on a skewer and place in a bowl

  • 3.

    Add the blanched noodles and fill up with the curry lemongrass soup

  • 4.

    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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