Langoustine Praline Baked in Green Rice on Green Papaya and Mango Salad

Place the cold langoustines and egg white in a moulinette, mix both ingredients well. Gradually add the cream. Continue mixing so that you get a smooth mixture. Finally, add salt to taste and refrigerate immediately. Peel celery, kohlrabi, carrot, turnip and cut into small cubes - about 5mm. Halve the lemongrass and press the cardamom on. Put the saucepan on the pan, add a little oil and let it get hot. Sweat the diced vegetables with the cardamom, curry and lemongrass, sauté with the broth, coconut milk and sweet chilli sauce until there is no more liquid. Place the vegetables on a baking tray, remove the cinnamon stick, cardamom and lemongrass and chill. 10 langoustines thirds. Finally, add the cold vegetables and the langoustine pieces to the farce, season well with lemon zest, curry and 1 tablespoon sweet chili sauce. If the mixture is too moist, add 1 to 2 tablespoons of grated white bread. Shape balls and roll them in the green rice. Bake the lobster pralines at 160 ° C for about 2 minutes.

Peel the papaya, mango and bell pepper and cut into fine strips. Season the salad with lime juice, chilli, sweet chilli sauce, a dash of sesame oil, very finely chopped ginger and salt.