Gambas panées à  la noix de coco et fondue de poireaux

The Chef Jean-Paul Corbillet's recipe

Ingredients for 4 persons

- 12 raw gambas (deep-frozen or fresh)
- 3 whites of leeks
- 50 g butter
- 10 g light brown sugar
- 10 g curry powder
- 10 g curcuma
- 20 g grated and dried coconut
- About fifteen fresh coconut shavings
- 4 dl unsweetened coconut milk
- 1 tablespoon peanut oil
- 1 dl single cream
- Salt of Guérande, « fleur de sel » of Guérande

Preparation

1) Peel 3 whites of leeks , split them down the middle, wash them well and cut them into slim 5 mm thick stripes. Heat 30 g butter in a casserole, add the splited whites of leeks, salt them, sweat them while stirring them regularly with a wood spatula, add 2 pinches of curry powder and 2 pinches of curcuma. Then pour 1 dl single cream and 4 dl unsweetened coconut milk, make it simmer, cover and leave it steaming 10 minutes at a slow heat.

2) Prepare the dressing of the gambas : Mix 20g dried and grated coconut shavings with 8g curry powder, 8g curcuma and 10g brown sugar.
Peel 12 raw gambas : First separate the tail from the head. then peel the tails taking off all the coils except the last one. Then coat them with the mixture of the grated coconut and the spices .

3) Heat 1 tablespoon of peanut oil in a frying pan with 20g butter. Add and cook on a slow heat the gambas on each side, spice them with a little "fleur de sel", when they are orange , they are cooked. Put them on absorbent paper.

4) Set them on individual plates : Put delicately the white leek fondue on each plate, then the fried gambas, add some fresh coconut shavings, serve without waiting. This dish goes well with a "Jasnières" wine.