olivier restaurants
Shrimp with crunchy cured ham
Ingredients
– 3 tiger prawns
– 50g sliced cured ham
– 1 green apple sliced
– 1 pomegranate (seeds)
– tossed salad
Ingredients for the sauce
– 3 lemongrass stalks
– 1 L water
– 1 spoonful butter
– 50 ml cream
– 50 ml white wine
– 50 ml fish stock
Boil lemongrass to make tea.
Set aside.
In a saucepan, add the other ingredients to the lemongrass tea, reduce it, salt to taste.
Let cool.
Grill the shrimps.
Make salad by mixing lettuce, apple and the cured ham.
Place the shrimps and fold the cold sauce over it.