picto-chef
Fusilli

Mini Fusilli with Alaskan style lemon shrimp coconut chicken broth

Ingredients

5
40min
  • 100g shallots
  • 8 cloves of garlic, 50g fresh coriander, 15g of soft lemongrass stalks
  • 2 tsps ground coriander, 2 tbsps Thai red curry paste
  • 1 pinch of carry leaves, 4 tbsps of sunfower oil
  • 1 tbsp of tomato paste concentrate
  • 1 tbsp of fine salt, 6 tbsps caster sugar
  • 50cl coconut milk
  • 400g Panzani Mini Fusilli
  • 100g
  • green beans 200g
  • of soybean sprouts 2
  • bunches of white enoki 1
  • lime 20
  • black tiger shrimp 40g
pasta

Preparations steps

  • 1. Put the first 9 ingredients (up to the concentrated tomato paste) into a blender and turn them into a paste, then sauté in a frying pan over low heat. Cook, stirring constantly, and making sure that the paste doesn't burn (about 20 minutes).
  • 2. Add the full-bodied chicken stock, the carry leaves, lime (rind and juice), salt, sugar, and coconut milk. Simmer for three-quarters of an hour and correct the seasoning if necessary.
  • 3. Strain the broth, cook the Mini Fusilli, blanch the bean sprouts and green beans in boiling water, then rinse under cold water once cooked.
  • 4. Put soybean sprouts, coriander leaves, green beans, prawns, Mini Fusilli, and hazelnut powder into each bowl, pour the boiling laksa broth on top, and then enjoy.
  • This recipe is brought to you by Fabrice Giraud, the Head Chef at the Maison Blanche Restaurant in Paris.

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