Cappuccino of curry and lemongrass with prawn skewer

Ingredients for 12 servings:

• 300 ml chicken stock
• 300 ml cream
• 100 ml vermouth (Noilly Prat)
• 5 cl port wine
• 8 cl white wine
• 4 shallots
• ½ stalk(s) leek
• 1 tbsp curry
• 1 pinch of green curry paste
• 5 stalks of lemongrass, finely chopped
• 2 kaffir lime leaves
• 4 tbsp desiccated coconut
• 1 apple (Granny Smith)
• ½ pineapple (mini pineapple)
• ½ banana(s)
• 1 bunch of parsley
• 60 g butter, cold
• 1 pinch of salt
• 80 g noodles (noodle strips or rice noodles)
• 36 small scampi (gambaretti)
• Ginger, sliced, marinated
• Oil (peanut oil)
• Salt (curry salt)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Bring the Noilly Prat, port wine, lemongrass, and lime leaves to a boil. Add the sliced ​​shallots, leeks, and chicken stock, and simmer for five minutes. Then add the cream, curry powder and paste, and coconut flakes, and simmer for another ten minutes. Meanwhile, finely purée the apple, baby pineapple, banana, and flat-leaf parsley in a blender and add to the cream soup. Simmer everything for another five minutes, strain through a cheesecloth, and stir in the cold butter while still hot. Season to taste. Season the prawns with curry salt and fry in peanut oil until hot, then thread them onto 12 wooden skewers with sliced ​​ginger. If desired, divide the cooked, fine noodles into hot cups and place them on the skewers. Finally, top with foamed cream soup.