For ➍1 tbs oil
20 thick, unpeeled shrimps*
20 cl cream
1 tbs mild curry powder
3 tbs ground coconut
crushed parsley
2 bananas
1 tbs binder for white sauce**
salt
Mix cream and 2 bananas.
Cook the shrimp in a pan with oil or butter until they are lightly grilled. Add a little salt and 1 ts coconut, sweet curry and parsley. (Save the rest for the preparation of the sauce) to it.
Heat the banana cream in a saucepan and add the remainder of the coconut, sweet curry and parsley. Add sauce binder.* Then add the stock from the shrimp and mix.
Serve with rice.
*Double for main course.
**Replace with panko or breadcrumbs.
**Replace with panko or breadcrumbs.
