Preheat the oven to 180°C. For the Thai fish balls, place the white fish, red curry paste, brown sugar, lime juice and fish sauce in the bowl of the MQ 70 Food processor accessory (1.5l) and process until a coarse paste forms. Due to 250% more cutting area to work with the ACTIVEBlade technology provides 200% finer blending results.
rim the shallots and slice them thinly. Transfer fish mixture to a bowl, stir in the shallots and season to taste. Roll a tablespoon of the fish mixture into a ball. Place on a plate. Repeat with remaining fish mixture.
Heat half the oil in a large non-stick frying pan over medium-high heat. Add half the fish balls and cook, turning them often, for 5 minutes or until golden. Transfer to a baking tray. Repeat with the remaining oil and fish balls, reheating the pan between batches. Bake in oven for 5 minutes or until cooked through. Serve with the lobster and coconut soup.
Place the lobster on its back and cut it from underneath, all the way from the tail to the head, with a chefs knife. Remove and refrigerate the claw and tail meat. Keep the heads and shells for the soup.
Heat a little olive oil in a large saucepan and add the lobster heads and shells. Reduce the heat and fry for a couple of minutes.
Chop the onion, carrots, garlic cloves, lemongrass and the leek with the Braun MQ 40 chopper accessory (1.25 l) and add to the saucepan, cook for 2-3 minutes.
Purée one of the tomatoes smoothly, then peel and chop the rest of the tomatoes. Add to the pan, together with the brandy and white wine. Cover with fish stock. Let simmer for 5 - 8 minutes. Add the rice and cook for 15 - 20 minutes.
Remove the lobster heads and blend the soup with the MQ9 hand blender. Thanks to the ACTIVEBlade technology, even the tiniest particles are finely puréed quick and easy for the perfect result.
Pass the soup through a fine sieve and place in a clean saucepan. Add the cream, coconut milk and lemon juice. Season to taste.
Preheat the oven to 180°C. For the Thai fish balls, place the white fish, red curry paste, brown sugar, lime juice and fish sauce in the bowl of the MQ 70 Food processor accessory (1.5l) and process until a coarse paste forms. Due to 250% more cutting area to work with the ACTIVEBlade technology provides 200% finer blending results.
rim the shallots and slice them thinly. Transfer fish mixture to a bowl, stir in the shallots and season to taste. Roll a tablespoon of the fish mixture into a ball. Place on a plate. Repeat with remaining fish mixture.
Heat half the oil in a large non-stick frying pan over medium-high heat. Add half the fish balls and cook, turning them often, for 5 minutes or until golden. Transfer to a baking tray. Repeat with the remaining oil and fish balls, reheating the pan between batches. Bake in oven for 5 minutes or until cooked through. Serve with the lobster and coconut soup.
Place the lobster on its back and cut it from underneath, all the way from the tail to the head, with a chefs knife. Remove and refrigerate the claw and tail meat. Keep the heads and shells for the soup.
Heat a little olive oil in a large saucepan and add the lobster heads and shells. Reduce the heat and fry for a couple of minutes.
Chop the onion, carrots, garlic cloves, lemongrass and the leek with the Braun MQ 40 chopper accessory (1.25 l) and add to the saucepan, cook for 2-3 minutes.
Purée one of the tomatoes smoothly, then peel and chop the rest of the tomatoes. Add to the pan, together with the brandy and white wine. Cover with fish stock. Let simmer for 5 - 8 minutes. Add the rice and cook for 15 - 20 minutes.
Remove the lobster heads and blend the soup with the MQ9 hand blender. Thanks to the ACTIVEBlade technology, even the tiniest particles are finely puréed quick and easy for the perfect result.
Pass the soup through a fine sieve and place in a clean saucepan. Add the cream, coconut milk and lemon juice. Season to taste.
