Serve 4

Ready in 15 mins

300 gr pineapple diced (fresh or canned, the latter not in syrup)

450 gr shrimps shelled and cleaned

3 tbsp vegetable oil

5 ripe tbsp yellow curry paste (recipe here) – home-made or ready from international foodstores

500 ml cocount milk (you can add up to 800 ml if you wish more sauce)

3 tbs fish sauce

20 grams fresh basil leaves

7/8 kaffir lime leaves

half lime

salt

Heat the oil in a casserole. Add the yello curry paste and fry for 4/5 minutes stirring continuously.

Add the coconut milk and bring to a boil. Let simmer for 10 minutes (the sauce has to thicken).

Add the pineapple and the shrimps. Cook for 4 minutes.

Add the basil and kaffir leaves and cook for further 2 minutes. Season with salt if necessary.

Retain from fire and add the juice of half lime. Stir well and serve with steamed rice.

These recipes are part of the fusion food, a little bit of a country, mixed up with some flavours and ideas coming from another part of the world. I am not generally a fan of fusion food, but when things reach this results in mouth, well I can review my positions. J

Serves 4

Ready in 30 minutes

2 small ripe avocados

250 grams tropical shrimps (medium-big size)

1 egg yolk

20 cl vegetable oil

1 tsp mustard

a few drops of fresh lemon juice

4 o 5 drops of Tabasco

Salt and pepper

1 spring onion or chives to decorate

Peel and half the avocados. Take two halves and slice them finely. Coat the bottom of 2 small bowls and open it as a fan. Set aside in the refrigerator.

Boil for 2 or 3 minutes the shrimps in salted boiling water. Drain and set aside.

Dice the remaining avocado and put them in the same container of the shrimps. Set aside.

Meanwhile prepare the mayonnaise: with a mixer beat the egg yolk with the mustard and few drops of lemon juice (you can add more if you like). Add slowly all the vegetable oil and keep on beating until the mayonese is set. Season with salt and Tabasco.

Season the shrimps and avocado with the light mayonnaise and fill in the small bowls.

Refrigerate for 30 minutes before turning them upside down onto the serving plate. And serve sprinkle with sliced spring onion or minced chives.

Ready in 30 minutes

4 shallots

3 fresh turmeric roots (if you can0’t find it add 1 tbsp of turmeric powder)

2 tbsp turmeric (powder)

1 tbsp coriander seeds

3 red hot chilli peppers (unseeded if you prefer milder taste)

6 cm ginger root (grated separately)

4 gralic cloves

3 lemongrass stalks (peeled and cleaned – you’ll need to use only the soft core)

1 tbsp curry powder

2 tbsp shrimp paste (easily found in international gorceries)

1 tsp salt

water (as needed)

Tradition says you should use a pestle and a mortar. True – it would come much better and more like a paste. But I am a lover of technology, so you can use a blender and blend all ingredients together, adding little water in order to obtain a smooth paste.

You can use straight ahead or deep-freeze it for future use in monod portion.

You will need 1 ripe tablespoon per person.

Serves 4

Ready in 20 minutes

400 grams clean shrimps

500 grams asparagus

2 cm fresh ginger

2 garlic cloves

1 tsp chilli pepper powder

3 tbs soy sauce

3 tbs vegetable oil

2 tbs sesame oil

Clean the asparagus as shown in picture and cut them into pieces.

Grate the ginger root and dice the garlic.

Heat the 3 tbs of vegetable oil and fry them. Add the chilli pepper powder.

Add now the asparagus and stir-fry for 5 minutes.

Add the shrimps. Stir-fry for other 5 minutes.

Add the sesame seed oil and stir-fry for a couple of minutes.

Add the sesame seed oil, wait again 30 seconds and serve.