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Green curry and coconut milk shrimp, cauliflower couscous with mango and raisin

TAPAS, Salted

Cauliflower at the bottom of the plate, shrimps nicely on the top and a coconut milk sauce infused with green cari all around.

Ingredients

Recipe for 12 tapas

For the shrimps

10 Gr

Fresh ginger

2 Clove(s)

Chopped garlic

1 Unit(s)

Onion

1 Sprig(s)

Fresh cilantro

20 Ml

Peanut oil

200 Ml

Coconut milk

1 Tsp

Green cari paste

50 Ml

White wine

48 Unit(s)

Peeled medium shrimps, tail-on

For the couscous

0.50 Unit(s)

Cauliflower

1 Unit(s)

Yellow mango

70 Ml

Raisins blonds

1 Dash

Olive oil

6 Sprig(s)

Chives

Preparation time: 30 min

Preheat your four at 350 °F

For the mise en place

Pick the cilantro.
Peel the ginger and shred it.
Peel the onion and chop it.
Peel the mango and cut it in small cubes.
Whisk the cari paste in a little part of the milk.
Chop the chives.
For the shrimps

In a hot pan with vegetable oil, sear the shrimps 2 minutes.
Add the garlic, the onion and the ginger, cook it 2 more minutes. Deglaze with the white wine, reduce 90% and add the coconut milk.
Let it cook for 3-4 more minutes, add the cari paste and cook it 1 more minute.
Fix the seasonning and finish with the cilantro leaves.
For the couscous

Remove the flowers on the top of the cauliflower, rince it and pass it in the food processor until it looks like semoule.
In a hot pan with olive oil, sweat the cauliflower and add the chives and the raisins.
Out of the stove, add the mango and fix the seasonning.
For the platting
In a nice little bowl, put some couscous at the bottom, the shrimps on the top tail up, finish with the sauce and some more cilantro.