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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.


Recipe for 12 tapas

For the shrimps

10 Gr
Fresh ginger
2 Clove(s)
Chopped garlic
1 Unit(s)
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)
1 Unit(s)
Yellow mango
70 Ml
Raisins blonds
1 Dash
Olive oil
6 Sprig(s)
  • Vegetable oil
  • Salt and pepper
Green curry and coconut milk shrimp, cauliflower couscous with mango and raisin

Preparation time: 30.00 min

Preheat your four at 350.00 °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.

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