Mango-ginger Soup with Gamba Skewer and Curry Baguette with Sweet and Sour Dip

5 from 2 votes
Prep Time 30 minutes
Cook Time 40 minutes
Rest Time 3 hours
Total Time 4 hours 10 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 157 kcal


For the curry baguette:

  • 1 packet Dry yeast
  • 300 ml Water warm
  • 300 g Flour
  • 1 tbsp Olive oil
  • 2 tsp Salt
  • 3 tsp Curry powder
  • 0,5 Pc. Paprika

For the sweet and sour dip:

  • 0,5 Can Tangerine preserve
  • 200 g Sour cream
  • 100 g Sour cream
  • 1 Msp Sweet paprika
  • 65 g Sweet Chili Sauce
  • 1 tsp Soy sauce
  • Salt
  • Pepper

For the gamba skewer:

  • 2 Pc. Garlic cloves
  • 10 g Ginger
  • 1 tsp Garlic oil
  • 0,5 Pc. Lime
  • 12 Pc. Prawns

For the mango and ginger soup:

  • 3 Pc. Shallots
  • 4 Pc. Garlic cloves
  • 45 g Ginger
  • 2 Pc. Mango
  • 3 tbsp Butter
  • 600 ml Coconut milk
  • 300 ml Vegetable stock
  • 2 Msp Saffron threads
  • 1 tsp Garlic oil
  • 2 tsp Cayenne pepper
  • 2 tsp Salt


For the curry baguette:

  • Cut the pepper into small cubes. Next, heat the yeast and water to 37 degrees for 2 minutes. Add olive oil, flour, crystal salt and curry powder and knead for about 2 minutes. After 1 minute add the diced paprika and knead in. Let the dough rise in a warm place for about 30 minutes. Then knead again well and form 2 baguettes. Place the baguettes on a baking tray lined with baking paper and let rise for another 20 minutes. Just before the baguettes go into the oven, moisten with a little water. Then bake at 200 degrees circulating air for about 25 minutes. Let cool down briefly, cut open, done!

For the sweet and sour dip:

  • Chop the mandarins very finely so that they are almost liquid. Then all the other ingredients are added and stirred vigorously. Then briefly put in the refrigerator. Finished!

For the gamba skewer:

  • Finely chop the shallots and garlic. Peel and finely grate the ginger or chop it up. Peel the mangoes and cut into pieces. Then sauté the shallots and the garlic in the butter. Add the mangoes and ginger and stew for a few minutes. Deglaze with coconut milk and broth and add saffron. Bring to the boil and puree. Season the soup with salt and cayenne pepper.

For the mango and ginger soup:

  • Soak the prawns in garlic oil, lime juice, chopped garlic and ginger for about 3 hours. Just before the soup is served, fry the prawns for 1 minute on each side, put them on a skewer and serve. Finished!


Serving: 100gCalories: 157kcalCarbohydrates: 14.7gProtein: 3gFat: 9.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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