Thai Shrimp Mousse
- 20g Lemon Grass (finely chopped)
- 8 Kefir Lime Leaves (chiffonade)
- 30g Shallot brunoise
- 30g Ginger (microplaned)
- 125g Raw Fish
- 125g Cream
- 1 Egg
- 15g Thai Basil
- 10G fish Sauce
- 2g Salt
Thai Shrimp Curry
Ingredients
Thai Shrimp Sauce
- 700g Whole Prawns
- 80g ginger
- 2 Bunches Lemon Grass
- 2 Bulbs of Garlic
- 5 Shallots
- 200g Sesame Oil
- 20g Toasted Cumin seeds
- 10g White peppercorns
- 20g coriander seeds
- 20g Katsobushi
- 8 Coriander roots
- 10g Green birds eye chilli
- 4L water
- 70g Chicken Bouillon
- 150g cornflour( mixed with 150 water)
- 1 bunch of thai basil
- 26 lime leaves
- 300g coriander
- 500g spinach
- The juice of 2 limes
Equipment
- Non-Stick Frying Pans
- Robot Coupe
- Maryse/Spatula
- Chef Spoons for Tasting
- Fryer
- Induction Hob x 2
- Garnish Trays
- J-Cloths
- Squeeze bottle
- Induction Sauce pans
- Chopping Board for Fish and Vegetables
- Microplane
Method
Thai Mousse
Sweat Vegetables together and set aside to cool, Blend fish, eggs, basil, fish sauce and salt together, slowly pour in the cream to create a mousse, add the sweated down vegetables and place in a pipping bag.
Thai Shrimp Sauce
Add sesame oil to the pan and roast the prawns in the pan till coloured and fragrant, place vegetables in the robot coupe and add to the pan and sweat down till translucent.
Add water, katsobushi , spices and bouillon to the pan and bring up to the boil, simmer for an hour and pass and leave to cool.
Blend All Ingredients apart from the cornflour and water together and place in a pan, bring to the boil and pass though chinois into a pan, add cornflour and bring back to a boil to thicken, season with honey, fish sauce, lime juice and salt.
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