Fusilli
Mini Fusilli au bouillon de volaille façon laska coco citron crevettes
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100g shallots
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8 cloves of garlic, 50g fresh coriander, 15g of soft lemongrass stalks
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2 tsps ground coriander, 2 tbsps Thai red curry paste
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1 pinch of carry leaves, 4 tbsps of sunfower oil
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1 tbsp of tomato paste concentrate
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1 tbsp of fine salt, 6 tbsps caster sugar
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50cl coconut milk
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400g Panzani Mini Fusilli
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100g
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de haricots verts 200g
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de pousses de soja 2
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bouquets de enoki blanc 1
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citron vert 20
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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).
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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.
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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.
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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.
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This recipe is brought to you by Fabrice Giraud, the Head Chef at the Maison Blanche Restaurant in Paris.
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