This Tuesday, August 25, in the program Tous en cuisine broadcast on M6, Cyril Lignac delivered his recipe for shrimp sandwich-roll and mayo curry; simply delicious!
GENERAL INFORMATION
Preparation time:20 minutes
Cooking time:5 minutes
Recipe for 4 people
INGREDIENTS
• Mayo curry:1 egg yolk, 1 tbsp. coffee mustard, 15cl neutral oil, 1 tsp. coffee curry powder, fine salt
• 18 cooked prawns, peeled and skinned
• 1 green apple, cut into small 1 to 2 mm cubes (leaving the skin on)
• 2 small hearts of lettuce, washed
• 1 avocado, halved and peeled
• 4 homemade/baker's/industrial hot dog buns
• 1 lime
• A few leaves of coriander
• Olive oil
• Fine salt and fleur de sel
PREPARATION
For the mayonnaise:
In a salad bowl, pour the egg yolk with the mustard, mix and whisk, pouring in the oil. Add the curry powder. Season with fine salt, if the curry is not strong enough, add ground pepper. Keep refrigerated.
For the garnish:
On the board, place the prawns, cut them into small cubes and pour them into a salad bowl. Book cool. Add the small apple cubes to the prawns. Cut the salad into thin strips 3mm thick without the large ribs. Add to the mixture. Add curry mayonnaise without putting everything. The mixture should not be liquid. Season with salt but not pepper. Book cool.
For the lawyer:
Cut the avocado into thin strips and place it on a plate in the fridge.
For the bread:
If using commercial round hot dog buns, trim the sides so they are long and straight. In a hot frying pan, lay the breads lying on their side and brown them on both sides. Then, using the serrated knife, cut the inside all along the bread without going all the way down.
For dressage:
Using a spoon, spoon the shrimp mixture; on top, place slices of avocado, drizzle with olive oil, a little fleur de sel and zest the lime with a microplane. Garnish with coriander leaves.
