16 large prawns
about 35 oz. (1 liter) vegetable broth
1 fish bone
7 sticks of Thai lemongrass
7 ounces (200 g) coconut milk
1/8 cup (10 g) lemon juice
1 teaspoon tomato purée
5.2 ounces (150 g) mixed seasonal vegetables
Salt, pepper and cayenne pepper
Cut the fish bone in small pieces. Cook in the broth with the chopped lemongrass over low heat until liquid is reduced to half. Allow to cool, then strain.
Boil the vegetable broth, add the coconut milk and tomato purée and cook 10 minutes over a low heat. Season with the lemon juice, salt and cayenne pepper (in moderation).
Clean the vegetables and cut into pieces. Keep in the refrigerator.
Remove the shells from the shrimp, retain only the tails. Set aside in the refrigerator.
Fry the vegetables in a wok or a large pan, over high heat, for one minute, using a drop of olive oil. Add two or three Tablespoons of vegetable broth, season and set aside on a piece of cloth.
Heat the shrimp in the broth over very low heat. Add the fried vegetables and keep warm. Drain all the ingredients in a strainer and save the juice in a saucepan.
Arrange the shrimp and the vegetables in four deep bowls. Emulsify the broth in the mixer and pour into the bowls. Decorate with lemongrass sticks cut in a fan shape.