Mango-ginger Soup with Gamba Skewer and Curry Baguette with Sweet and Sour Dip
Prep Time30 minutes mins
Cook Time40 minutes mins
Rest Time3 hours hrs
Total Time4 hours hrs 10 minutes mins
Servings: 5 people
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:
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: 100g | Calories: 157kcal | Carbohydrates: 14.7g | Protein: 3g | Fat: 9.5g