John Myers
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Carrot and Ginger Foam with chilled Mango Scampi
The perfect carrot and ginger foam with chilled mango scampi recipe with a picture and simple step-by-step instructions.
Carrot and ginger foam
- 800 g Carrots
- 0,5 piece Leek
- 0,25 piece Celery bulb
- 150 g Ginger
- 1 shot Vegetable broth
- 1 Can Coconut milk
- 1 pinch Salt
- 1 pinch Pepper
- 1 shot Sweet Chili Sauce
Mango Scampi
- 1 tbsp Clarified butter
- 1 shot Sweet Chili Sauce
- 15 piece Scampi
- 1 shot Mango syrup
- 1 pinch Garlic salt
- 1 pinch Pepper
Carrot and ginger foam
- Peel and cut the carrots, clean and dice the celery, clean the leek and cut into rings. Put everything in a saucepan, pour the vegetable stock and let it simmer. Peel the ginger and cut into fine cubes and add shortly before the end. When everything is soft, puree and add coconut milk. Then season to taste and puree again shortly before serving.
Mango Scampi
- For the mango scampi, melt clarified butter in a pan and add sweet chili sauce. Sear the scampi in it, then add a little mango syrup and season with garlic salt and a little pepper.
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