Gambas escalfadas con curry verde y yuzu kosho con manzana

Chilled Green Curry Broth

1. Sweat the ginger, lemongrass, shallot, garlic and Thai bird chili in a small pot until translucent. 
2. Add the coconut water and bring to a low simmer. 
3. Remove from heat, puree in a blender and pass through a chinois strainer. 
4. Set aside and allow to cool fully. 
5. Once cooled, add spinach puree in small increments until the curry is a deep, bright green color. 
6. Season with salt, and a splash of citrus to taste. 
7. Freeze ahead of time and defrost to use when needed, or chill if being used same-day. 
8. Make the Green Apple- Yuzu Kosho

Final Prep + Assembly:

1. Poach and shock the shrimp and set aside.
2. Puff the rice in 400*F (204*C) oil. Scoop out with a slotted spoon and allow to drain on a paper towel.
3. Shingle the shrimp in a shallow bowl or plate. 
4. Top with some of the apple-yuzu kosho. 
5. Carefully pour the green curry broth around the shrimp, stopping about 1/3 the way up the shrimp. 
6. Spoon a few small dollops of coconut cream around the shrimp. 
7. Garnish the shrimp with Maldon Salt and some micro cilantro.

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