Noray recipes

Chupe of Noray shrimps in curry sauce

Chupe de langostinos Noray al curry, an exotic, unique and very appetizing shrimps recipe from chef Luis Arévalo that you won’t be able to resist. If you are one of those who seek challenges in the kitchen, this Noray shrimp chupe will turn you into a real chef. Cooking and enjoying is all to start! Dare to cook with Noray and share your recipes with us on Instagram with #recetasnoray!

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How to prepare the recipe of Chupe of Noray shrimps in curry sauce

Ingredients (for 4 people)

4 shrimps
4 carrots
4 cooked baby corn cobs
4 dried and then hydrated shitake mushrooms, cut into julienne strips
4 poached quail eggs
8 cubes of tofu
1 tablespoon aji panca chili paste
1 cup chicken broth
1 tablespoon chopped huacatay leaves
1 tablespoon red curry paste
½ cup milk
½ cup vegetable oil
Salt

Elaboration

Heat the oil and brown the aji panca paste. Add the chicken broth.
Boil for a few minutes and add the curry paste and huacatay. Boil for about 5 more minutes and add the milk.
Taste for salt and remove from heat. Reserve

FINAL AND PRESENTATION:

Place the tofu cubes, carrots, corn on the cob, mushrooms, poached egg and previously grilled shrimps in a soup plate.
Add the hot chupe.
Garnish with fresh mint leaves and serve.

Noray recipes

Chupe of Noray shrimps in curry sauce

How to prepare the recipe of Chupe of Noray shrimps in curry sauce

Ingredients (for 4 people)

Elaboration

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