Fried prawns / tikka masala / lime

Ingredients

For the duxelles of forest mushrooms
200 g forest mushrooms
1 shallot, chopped
10 g Bresc Roasted garlic puree
salt and pepper to taste
For the tikka masala sauce
20 g Bresc Tikka masala
20 g Bresc WOKginger
2 dl water
2 dl manufacturing cream
butter
For the prawns
4 large shelled prawns
10 g Bresc Thai green curry
Other ingredients
pieces of candied lime zest
1 red sweet pepper

Preparation method

Clean the mushrooms, chop them finely and braise them with the shallot and roasted garlic until the moisture has evaporated. Season thoroughly with freshly ground salt and pepper.
Bring the water, manufacturing cream, WOKginger and tikka masala to the boil and reduce to the required flavour. Thicken with butter for serving.
Marinate the prawns in the green curry for 30 minutes, then fry them on a high heat until just tender.
Clean the sweet pepper, remove the skin, caramelise it in the oven and cut out circles with a cutter.
Arrange the duxelles in a bowl, place a prawn on top and pour the tikka masala sauce around it. Garnish with the sweet pepper and pieces of lime zest.

Fried prawns with tikka masala and lime