Sweet potato fries with tom kha gai foam and lemongrass shrimp satay | Lamb Weston EMEA

Name: Sweet potato fries with tom kha gai foam and lemongrass shrimp satay | Lamb Weston EMEA
Ingredients: 1 kg Sweet Potato Fries; 200 g coconut cream; 200 ml Thai chicken stock (chicken stock with galangal, lemongrass and lime leaf); 1 stalk lemongrass; 2 cm galangal; 4 leaves lime leaf; 10 stalks coriander; 1 tbsp palm sugar; 50 ml nam pla/fish sauce; 2 tbsp lime juice; 100 ml liquid egg white; 10 stalks lemongrass; 500 g tiger prawns, peeled; 50 g pork fat; 1 tbsp red curry paste; 1 clove garlic, chopped; 1 shallot, finely chopped; 1 egg white; 1 tbsp Thai fish sauce; mint and Thai basil; lime or kaffir lime

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This is the essence of Thai cuisine packed into ONE super tasty and exciting foodservice dish. The sweet, sour, salty and umami tom kha gai foam incorporates all the main basic flavours of Thai...

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Ingredients

1 kg Sweet Potato Fries
200 g coconut cream
200 ml Thai chicken stock (chicken stock with galangal, lemongrass and lime leaf)
1 stalk lemongrass
2 cm galangal
4 leaves lime leaf
10 stalks coriander
1 tbsp palm sugar
50 ml nam pla/fish sauce
2 tbsp lime juice
100 ml liquid egg white
10 stalks lemongrass
500 g tiger prawns, peeled
50 g pork fat
1 tbsp red curry paste
1 clove garlic, chopped
1 shallot, finely chopped
1 egg white
1 tbsp Thai fish sauce
mint and Thai basil
lime or kaffir lime