PRAWNS WITH GREEN CURRY AND COCONUT

VERY FRAGRANT!

PRAWNS WITH GREEN CURRY AND COCONUT

A little taste of Asia in your plate without leaving the comfort of your own place! This sweet recipe will delight your senses! Enjoy with a Gewurztraminer from the region of Alsace situated in the East of France!
Preparation: 30 min; cooking time: 30 min.
Serving 4

2 lbs. fresh prawns, peeled and deveined
3 tbsp. vegetable oil
1 red pepper, sliced
2 cubanelle peppers, sliced (long sweet green peppers)
2 ½ oz. sweetened coconut, shredded (70 g)
2 tbsp. green curry paste
2 cans coconut milk (13.5 fl. oz. each)
½ lime juice + zest of the lime for garnish
½ tbsp. fresh mint, minced + more for garnish
½ tbsp. fresh cilantro, minced + more for garnish
Salt and pepper

Season the prawns with salt and pepper. Warm 2 tbsp. of the oil in a large frying pan on high heat and cook the prawns 2 minutes on each side. Set aside.
Warm 1 tbsp. of vegetable oil in a large sauté pan on medium-high heat. Add the peppers and cook 5 minutes, stirring. Add the curry paste and cook 3 minutes. Pour the coconut milk, bring to a gentle boil. Reduce the heat to low and simmer 15 minutes, stirring often.
Add the shredded coconut, lime juice, mint, cilantro and prawns. Season with salt and cook 5 minutes.
Serve over Jasmine rice. Garnish with the lime zest and fresh leaves of mint and cilantro.

Bon Appetit!

SEA SCALLOPS WITH MASHED POTATOES AND CORIANDER SEEDS

MUST HAVE!!!

SEA SCALLOPS WITH MASHED POTATOES AND CORIANDER SEEDS

This outstanding recipe deserves to be made over and over again! You won’t believe how delicious it is! The coriander seeds burst with flavors and bring to this dish a perfect touch! Enjoy with a fabulous Chardonnay from Burgundy such as Chablis!

Preparation: 1 hour, cooking time: 40 min.
Serving 4

20 to 24 sea scallops
1 lb. Brussels sprouts
1 ½ lbs. gold potatoes
¾ cup heavy cream
1/3 cup olive oil + 3 tbsp.
Salt and pepper

For the sauce:
3/8 oz. coriander seeds (10 g), crushed
2 lemon juices
1/3 cup olive oil
2 tbsp. fresh chives, minced
Salt and pepper

Wash the Brussels sprouts and poached them 1 minute in salted boiling water. Drain and pluck the leaves off. You will need 3 leaves per scallop. Set aside.

Peel the potatoes and place them in a large stockpot. Cover with cold water and season with coarse salt. Bring to a boil, reduce the heat to medium and cook until tender, about 20-25 minutes.

In a small bowl, combine the crushed coriander seeds with the lemon juice, olive oil, salt, pepper and chives. Transfer to a small saucepan and warm it on simmer, stirring.

Mash the potatoes. Add the heavy cream and olive oil. Adjust the seasoning if needed. Keep warm.

Season the scallops with salt and pepper. Warm 3 tbsp. olive oil in a large frying pan on high heat and cook the scallops 2 minutes on each side.
Display the mashed potatoes at the center of the plates. Place 3 Brussels sprouts leaves under each scallops around the mashed potatoes. Scoop the sauce over the sea scallops.

Bon Appetit!

French Recipes and Cuisine