4 pieces Lemongrass cut into such a length that you will get skewers. Skewer 12 shrimp, cleaned and deveined and set aside.
For the avocado cream peel 2 avocado remove the pit, and press through a strainer. Add the juice of 1/2 lime and season with salt and pepper and
1 pinch cayenne pepper
Add 1 tbsp. Crème fraîche Mix well.
Curry Vinaigrette:
1 egg yolk put in a blender and mix until frothy. Keep blending while slowly adding 50 ml Grauburgunder Wine Vinegar, 200 ml Grape Seed Oil Cabernet Sauvignon and 50 ml Sesame Seed Oil At the end add 150 ml veal stock bringing the "mayonnaise" to a sauce-like consistency. Season with 1 tbsp. red curry paste, 2 tbsp. coriander leaves, finely chopped 2 tbsp. ginger sirup, 1 splash fish sauce and salt and pepper.
Grill the shrimp skewers on both sides for about 3-4 minutes. Arrange the avocado cream in a circle on 4 plates. Decorate the crème with marinated salad leaves. Diagonally place 1 saté across the cream and drizzle with vinaigrette.
serves 4
