House of Authentic and Innovative Sauces

Ingredients

• 1.5kg medium-sized shrimps with head attach (shell and devein, reserve 600g shells and heads)
• 1.1 litres water
• some salt
• 30ml olive oil
• ½ big onion (roughly diced)
• ½ carrot (roughly diced)
• 1 celery (roughly diced)
• 1 leek (use white portion only, roughly sliced)
• some croutons
• 50ml brandy
• 100ml white wine
• 1 litre fish or vegetable stock
• 1 tbsp tomato paste
• 2 fresh tomatoes (deseed and roughly diced)
• 2 cloves garlic (roughly chopped)
• 1 sprig thyme
• 1 piece bay leaf
• 4 tsp Hai’s Instant Lontong Paste
• 50ml coconut milk
• 4 stalks lemongrass (sliced)
• ½ cup water
• 40g plain flour (mix with some water)
• 150ml cream
• 20g butter
• A pinch of cayenne pepper or chilli powder
• A pinch of salt
• A pinch of pepper