Sweet Potato Fries with super-airy Tom Kha Gai foam and lemongrass prawn satay
Ingredients
Sweet Potato Fries
- 1 kg Sweet Potato Fries
Tom kha kai foam
- 200 g coconut cream
- 200 ml Thai chicken stock (chicken stock with laos, sereh and lime leaf)
- 1 stalk lemongrass
- 2 cm Laos/galangal
- 4 leaves lime leaf
- 10 stalks of coriander
- 1 tbsp palm sugar
- 50 ml Nam pla/fish sauce
- 2 tbsp lime juice
- 100 ml liquid egg white
Lemongrass prawn satay
- 10 stalks lemongrass
- 500 g tiger prawns, peeled
- 50 g pork fat
- 1 tbsp red curry paste
- 1 clove garlic, chopped
- 1 shallot, finely chopped
- 1 egg white
- 1 tbsp Thai fish sauce
Other
- mint and Thai basil
- lime or kafirlime
Preparation
Sweet Potato Fries with Tom kha Gai Prawns
This is the essence of Thai cuisine packed into ONE super tasty and, above all, exciting dish. Tom Khai gai, the chicken-coconut soup with galangal is a globally popular soup that incorporates the main basic flavours of Thai cuisine; sweet, sour, salty and umami. The tiger prawn satay is made from the minced prawns formed around lemongrass. This gives the satay a fresh and aromatic touch. The sweet potato fries go really well with both flavours.
- Put all the ingredients, except the egg white, for the Tom Kha Gai in a suitable pan and bring to the boil.
- Simmer for half an hour on low heat, then pour through a fine bulb sieve. If necessary, add more seasoning with fish sauce and lime juice. It should be high on flavour whilst adding the egg whites.
- Allow to cool for about 10 minutes and then mix with the egg white.
- Pour through a sieve into a half-litre siphon and aerate with a cartridge. You can heat the foam in an au bain-marie of up to 65°C just before use.
- For the prawn satay, blend the peeled prawns with the pork fat, curry paste, garlic, shallot, egg white and fish sauce to a fine mince.
- Clean the lemongrass stalks and cut them to equal size.
- Divide the mince into 10 portions and knead around the lemongrass stalks by hand. Refrigerate until use.
Serving
- Grill the prawn satay all around until golden brown and cooked.
- Deep-fry the Sweet potato fries at 175°C for about 2:30 minutes.
- Spoon into trays or plates.
- Pipe a generous portion of the foam into a bowl and serve immediately alongside the sweet potato fries and shrimp satay. Garnish with lime and coriander.