COCONUT CURRY SHRIMP PASTE WITH SMOKED DRIED FISH

INGREDIENTS

110 g coconut cream
300 g coconut milk
80 g palm sugar
70 g tamarind water
60 g fish sauce
50 g lesser galangal root
12 g galangal root
12 g lemongrass
12 g garlic

ROSELLE SORBET

INGREDIENT 1

 SERVES 1

SWEET POTATOE MASH

VEGETABLES

SERVES 6

• 100 g breadcrumbs – dry
  2 eggs
  1/2 garlic clove very finely chopped
  50 g finely grated Parmigiano Reggiano
  Ground black pepper to taste
  Salt to taste
  Nutmeg – very small pinch
  300 g cooked spinach
  Olive oil for shallow frying