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Curry Dip with Fried Scampi

a refined seafood dish

Curry Dip with Fried Scampi
  • 400 ml heavy cream
  • 30 × scampi
  • 20 g mild curry
  • 45 ml soy sauce
  • 1 × butter
  • 1 g salt
  • 1 × frisee lettuce
  • 1 g pepper
  • 10 g roasted almond slivers

Ingredients

  • 400 ml heavy cream
  • 30 × scampi
  • 20 g mild curry
  • 45 ml soy sauce
  • 1 × butter
  • 1 g salt
  • 1 × frisee lettuce
  • 1 g pepper
  • 10 g roasted almond slivers
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Preparation

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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