December 29, 2008

2nd Course: Beetroot-Coconut Soup with Coconut King Prawn and Horseradish Foam

Tropical shrimps, both farmed and wild caught.

Coldwater shrimps.

This soup is for sure an eye-catcher and deliciously coconutty with crispy coconut flakes covered king prawn but the kick is the horseradish foam. I suggest to cook the soup some hours before serving, because it tastes a lot more delicious.

For the soup:
400 g beetroot
1 shallot
1 tablespoon butter
600 ml vegetable stock

1 star anise
250 ml coconut milk
salt, pepper
For the prawns:
4 king prawns
1 egg
coconut flakes
For the horseradish foam:
100 ml veal stock
100 ml milk
50-70 g fresh horseradish
juice of a half lemon
30 g grated almond
3 tablespoon Crème fraîche
salt, pepper, cayenne pepper

Cut beetroot in pieces and roast in the oven for 20-25 minutes with a star anise. Heat butter, add chopped shallot and roasted beetroot. Cook in stock for 15 minutes, puree, add coconut milk and season with salt and pepper.

Salt prawns, cover with flour, egg and coconut flakes and deep fry in oil. For the horseradish
foam cook milk and veal stock and reduce, add grated almond, crème fraîche, horseradish and season with salt, pepper and cayenne pepper. Mix until nice foamy and serve on top of the soup.

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