Chiang Mai curry with tempura



For the curry:

Ingredients (4 people)
Shells from the shrimps
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 kaffir lime leaf
1 cinnamon stick, 3-4 cm
1 star anise
500 ml vegetable broth
250 ml coconut milk
1 tablespoon soy sauce
1 tablespoon Chiang Mai curry
1/2 tablespoon turmeric powder
3 red pointed peppers
5 Young onion
Olive oil
Peanut oil

For the glass noodles:

Ingredients (4 people)
1 pk. glass noodles
Olive oil

For the tempura - dough:

Ingredients (4 people)
1 egg
100 g flour
100 g Jerusalem artichoke powder
1 pk. baking powder
1/2 tsp salt
120 ml mineral water

Also, for the tempura:

Ingredients (4 people)
500 g broccoli roses
500 g black tiger prawns, peeled (the shells are used for the curry)
700 ml rapeseed oil

To serve:

Ingredients (4 people)
Fresh coriander
Fresh basil


Peel the shrimp except for the back tip of the tail and set aside. Fry the shrimp shells in a hot pan with a little peanut oil. Add the fennel, coriander, lime leaf, cinnamon stick and star anise and fry briefly and lightly. Then pour in vegetable stock. Add the ends of the young onions and simmer for 15 minutes. Drain the sauce, add coconut milk, curry and turmeric and stir in. Remove the core from the peppers and cut the peppers and the young onion into fine strips. Add the strips to the sauce, bring to the boil and leave to infuse briefly. Drizzle with a little olive oil.
For the dough, put all the ingredients in a bowl and mix well. Put the rapeseed oil in a saucepan and heat strongly. Add the peeled prawns and broccoli to the tempura batter and then bake in the hot fat. If necessary, warm in the oven at 90 °C.
Cook glass noodles briefly according to package directions, drain and add a good drizzle of olive oil.
Sprinkle with the fresh herbs to serve.