Ingredients for the scampi

  • 8 large scampi (or 9-12 small)
  • fat for frying
  • salt and pepper
  • 4 thin slices of pineapple

To prepare the scampi

Season the scampi and roll up in the pineapple slices. Fry on both sides. Cook for approx. 1-2 mins. at 180 °C (hot air with steaming).

Ingredients for the pineapple chutney

  • 1 kg pineapple (or other fruit)
  • 500 g sugar
  • 200 ml water
  • 200 ml white wine vinegar
  • 200 ml white wine
  • chilli
  • coriander
  • mustard seeds
  • garlic
  • curry powder

To prepare the pineapple chutney

Cut the pineapple into cubes. Mix with the remaining ingredients and chill for 24 hrs. Sterilize the preserving jars for 10 mins. at 100 °C and then dry. Reduce everything slowly in a pan and transfer to the jars.

Ingredients for the soup

  • 2 l coconut milk
  • 1 kg tinned tomatoes
  • 100 g soy sauce
  • 50 g sesame oil
  • 200 g onions
  • 70 g lemongrass
  • 30 g ginger
  • 1 clove of garlic
  • 250 g mirepoix (carrots, leek, celery)
  • 2 apples (cored)
  • 1 tbsp red curry paste
  • ½ tbsp lemongrass paste
  • 2 tbsp yellow curry powder
  • five spice powder
  • 1 lime leaf and 1 bay leaf
  • 1 tbsp coriander seeds
  • 1 tsp tandoori powder
  • 1 small chilli
  • salt

To prepare the soup

Wash and finely chop the vegetables and apples. Pound the lemongrass with a meat tenderizer and cut into small pieces. Peel the ginger and chop up small depending on how spicy you want your soup. (chop it up if you want it less spicy / grate it if you want it hot) Heat the sesame oil in a pan and gently sauté the vegetables and apples. Add the lemongrass and ginger, and cook briefly. Add the curry paste, lemongrass paste, curry powder and five spice powder. Cover with the tomatoes. Add the coconut milk and soy sauce, and bring to the boil. Simmer gently for approx. 1 hr. After approx. 15 mins., add the tandoori powder, coriander seeds and chilli. Blend the soup, strain and season to taste. Froth it up prior to serving. Tip: Gluten-free and lactose-free