Shrimp Broth with Lemongrass, Chile, and Ginger
- 1 1/3 pounds small shrimp (600 g)
- 1 piri piri chile
- 1 tomato
- 1 1/8 inches ginger (3 cm)
- 1 lemongrass
- 2 1/8 cups water (500 ml)
- 2 egg whites
- 2 spring onions
- 1 handful snowpeas
- 1 sweet chile
- 1/4 lemon
- Espelette pepper
Step 1: Broth
Shell about a third of the shrimp. Chill them, reserving the heads and the tails.
Cut the piri piri chile and tomato into small chunks. Peel the ginger, reserve a third, and cut the rest into pieces. Bruise the lemongrass.
In the blender, combine the remainder of the whole shrimp, the reserved heads and shells, and the pieces of ginger, tomato and piri piri. Blend for 2 minutes, adding the water as you blend.
Pour the mixture into a relatively small saucepan, so that the mixture is quite deep. Add the lemongrass.
Bring to a boil. Add 2 egg whites, and stir well with the whisk.
Lower the heat to low, and allow to simmer for 10 minutes.
Cover a strainer with a damp tea towel, and place it over a large bowl. Ladle in the mixture gently and gradually, so as not to cloud the broth.
Close the tea towel by bringing its edges to the middle, and squeeze all of the liquid into the bowl. Season as needed.
This broth should be very clear and fragrant. Keep it hot.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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