Curry Dip for Prawns

400 ml heavy cream
30 × scampi
20 g mild curry
45 ml soy sauce
1 × butter
1 g salt
1 × frisee lettuce
1 g pepper
10 g roasted almond slivers

Fry the scampi in butter on all sides. Salt and pepper to taste. Mix the cream, curry and soy sauce well and put into a 0.5 L Whipper. Screw on 1 Cream Charger and shake vigorously.

Place the scampi on the salad bed and garnish with the curry dip. Decorate with roasted almond flakes.

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