Thai Shrimp with white Bordeaux Starter

Préparation : 20mn
Cuisson : 40mn

Ingrédients

• 20 large shrimps,
• 1 juice orange,
• 4cl white Bordeaux,
• 100g butter, 1 lemongrass leaf,
• 20g fresh ginger,
• 100ml coconut alcohol.

For the curry

• 1 small onion,
• 1 clove of garlic,
• 2 small fresh peppers,
• a handful of black peppercorns,
• 2 pinches of galangal,
• 1 pinch of curcuma,
• 1 pinch of curry,
• 1 pinch of salt,
• 1 lime,
• 1 bouquet of coriander,
• 2 spoons oil.

Recette

1. Make the curry paste.
2. Take half of the lemon zest and cut it into thin strips.
3. Wash the sprigs of coriander and remove the leaves.
4. Transfer to the blender the coriander leaves, onion and garlic, then peel and slice the lemon zest into 4 strips.
5. Add the spices and blend into a paste.
6. Peel and grate the ginger.
7. In a Wok (or saucepan), heat a butter nut, the curry paste, the white wine, the orange juice, the ginger and the lemongrass.
8. Bring to the boil for 2 minutes and mix it away from the heat while churning the butter, then return to the heat.
9. Shell the shrimps and steam them for 2 minutes.
10. Serve hot with the sauce in a sauce dish.