- 15 m
Scampi with Indian curry, shitake and fennel for 2 persons
- 4 seawater shrimp Vannamei, 16/20, raw, peeled
- 100 g chopped fennel
- 100 g shiitake
- 2 dl stock
- 2 dl coconut cream
- Vadouvan curry
- Atsina cress
Instructions / directions
Stew the shiitake and fennel, add some vadouvan curry and moisten with some stock and coconut cream. Let everything boil down and season with salt and pepper.
Peel the scampi, fry briefly in hot oil and serve with atsina cress. Serve everything together in a bowl.Print
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