Citrusy and delicious prawn and lime crackers made with The Perfect Puree Lime Zest and served a smooth and creamy lobster curry made with The Perfect Puree Coconut Puree.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with The Perfect Puree .
Lime & Prawn Crackers
INGREDIENTS
- 500 g. Tapioca starch
- 500 g. Shrimp or prawns – peeled and deveined
- 1 tsp. Salt
- 1 tbsp. The Perfect Puree Lime Zest
- 1 tsp. Baking powder optional – for puffier crackers
METHOD
- Add ingredients into a food processor and pulse to combine.
- Using cling film, mold into a cylinder and steam until cook through.
- Slice thin and dehydrate overnight.
- Fry at 350f until they just poof up. Place on a wire rack or paper towel.
Coconut Lobster Curry
INGREDIENTS
- 2-3 cups Lobster stock
- 1 heaping tbsp. Thai red curry paste
- 1/3 cup The Perfect Puree Coconut Puree
- 1 tbsp. The Perfect Puree Lime Zest
- 2 ea. Kaffir lime leaves
METHOD
- Adjust level of curry paste and coconut puree as desired.
- Whisk and cook on high heat for 1 min.
- Reduce to low heat. Add in lobster tail halves and poach gently.
Garnish with red chili’s and cilantro.
