Fry the scampi in butter on all sides. Salt and pepper to taste.
Mix the cream, curry and soy sauce well and put into a 0.5 l iSi Whipper. Screw on 1 Cream Charger and shake vigorously.
Place the scampi on the salad bed and garnish with the curry dip. Decorate with roasted almond flakes.
Double the ingredients if using a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.
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