Preheat the oven to 180 ° C. Peel the parsnip and cut them into very fine slices with the mandolin. Place them in layers in a buttered baking dish, covered with baking paper.
Prepare the curry. In one kit is 1 bag of coconut porter, 1 bag of yellow curry and 1 bag of fish sauce.
Mix the 2 bags of coconut powder with the 200 ml of hot water. Bake 1 or 2 bags of yellow curry (depending on whether you want it less or more spicy) in peanut oil for 2 to 3 minutes, add the coconut cream and extinguish with the fish sauce. Carefully pour this mixture over the parsnip, cover with aluminum foil, press well, and bake in the oven for 45 minutes. Remove the aluminum foil, put in the oven for another 15 minutes. Allow to cool completely and put in the fridge. Once it is properly strengthened, get the gratin out of the shape and you can cut out beautiful shapes. Just before serving, you can heat it back in the oven or microwave.
Cut the young onions into 5 cm tubes. Cut them along one side in 2, lay them flat and cut them into super fine julienne. Place them in a bowl of ice cold water. Put them in the fridge. They curl after about 30 minutes.
Mix the panko and the chopped coriander. Season the thawed and dried scampis with salt and chili powder. Get them through the whipped eggs, and after the panko. Press well so that the breadcrumbs stick well.
Heat 1 cm grape seed oil in a pan and fry the scampis briefly on both sides. Drain them on kitchen paper.
Dress them on a plate, with the molds heated parsnip gratin. Decorate with the young onion curls and with the chervil.
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