Curried king prawns with coconut milk & Calvados Fine
Preparation time: 35 mins
Cooking time: 1 hour 25 mins (+ 1 hour to marinate)
12 whole king prawns
2 sticks lemon grass
1 tsp curry paste
1 tsp tomato purée
50 g fresh ginger
1⁄4 litre coconut milk
12 green asparagus tips
200 g shelled green peas
100 g shelled broad beans
25 cl Calvados
1 Granny Smith apple
Peel the prawns, and remove the vein by cutting along the back of the prawn. Leave them to marinate with half the Calvados in the refrigerator for 1 hour. In a pan, heat the oil up until it is smoking hot, and then brown the prawn shells and heads. Crush them down well to extract the maximum amount of juice. Flambé with the rest of the Calvados. Add the chopped lemongrass and ginger. Brown well. Add the tomato purée and curry paste. Cover completely with water.
Leave to simmer on low heat for 1 hour.
Bring a pan of salted water to the boil and blanch the asparagus tips, green peas and broad beans. Then shock the vegetables in iced water. Peel the broad beans a second time.
Strain the prawn stock through a conical sieve. Reduce this stock by ¾ and then add the coconut milk. Leave to reduce until the coconut milk thickens.
Add the prawns and the marinade to the coconut milk stock and heat on low heat for 5 mins, then add the vegetables with the fresh basil, for just long enough to heat through.
Julienne the apple and pour over a little of the Calvados.:
Serve, like a soup, in shallow bowls and arrange the julienne of apple over the top.
Is Calvados an apple eau-de-vie?
No. Calvados is a cider or perry eau-de-vie and not an apple or pear eau-de-vie — i.e. it is obtained from fruit that has already been fermented. It is dependent on the terroir, the varieties harvested, their quality and quantity, and the nature of the cider or perry made from these fruits.