Curry broth with Dutch shrimp and sea salt stalks
Also try this delicious curry broth with Dutch shrimp and sea salt stems
- 1 tablespoon peanut oil
- 1 tablespoon sunflower oil
- 2 shallot shredded
- 2 clove garlic minced meat
- 1 fresh ginger grated, approx. 3 cm
- 2 teaspoon curry powder
- 800 milliliters fish stock
Preheat the oven to 180 ° C.
Heat the oil and fry the shallots, the garlic, the ginger and the curry powder.
Pour in the stock and let it gently simmer for 10 minutes.
For the sea salt stalks roll out the dough pieces on a floured surface until they are 1.5 times longer. Prick the dough here and there with a fork.
Cut the slices into 2 cm wide strips and put them on a greased baking sheet. Brush the bars with egg and sprinkle with sea salt. Fry the handles for about 10 minutes in the middle of the oven until golden brown and done.
Add the spring onion to the soup. Divide the shrimp over plates or bowls. Pour in the hot stock and serve the sea salt stalks.
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