Tempura Shrimp with Coconut Flakes, Lemongrass-Sunchoke Puree, Avocado-Passion Fruit Salsa and Passion Fruit Sauce

In the past I was not a fan of prawns, I did not even like lobster, but I was crazy about langouste. Then it has changed! Currently, I am having a kind of prawn period, that means that I prepare prawns once a week. Unfortunatly, the rest of the family don't like prawns at all, so I do not have the chance to serve them some. Yesterday, I felt like taking a short break from baking cookies. In fact I did not even want to think about a single Zimtstern or honey cookie, so I went to the kitchen and started to cook totally relaxed.

As I have just finished everything, suddenly the phone rang and I recieved another request for 6 kilo xmas cookies. And so my break has ended. Anyway, let's see the recipe. This time no beets! Instead I cooked sunchoke, as I did not want to bother with peeling them raw. While that I brought coconut milk with lemongrass to the boil, then I pureed the sunchoke with it. The marinated prawns were deep fried with tempura and coconut chips. Only the sauce was missing, but I also prepared an avocado-passion fruit salsa. Next time I am going to add fresh chilli to the salsa, now I only used some cayenne pepper.
 

Ingredients:
2 passion fruits
150 ml brown veal stock
100 ml cream
salt, pepper


Half passion fruits and scrape out the seeds into a saucepan, then add veal stock and reduce by half. Add cream and cook until it thickens, sieve and season.