Quick, refined Prepare the pineapple (ready to cook, e.g. peel, remove woody parts and dirt) and cut the flesh into small cubes. Steam briefly in the butter (1) until soft. Set aside.
Remove the skin from the shallots and the apple. Grate both on the Bircher grater. Steam together with the coconut in the warm butter (2) until soft. Sprinkle the curry on top and steam briefly. Deglaze with pineapple juice and stock and reduce by half over a high heat. Add the cream. Make the sauce even shorter, season with salt and pepper. Add the pineapple cubes.
Briefly rinse the shrimps and rub them dry with kitchen roll. Meanwhile, roast them in the hot clarified butter for one and a half to two minutes.
Season with salt and pepper.
The curry sauce only well become hot. Serve with the fried shrimps and garnish with coriander.
Tip: Instead of clarified butter, you can also use butter in most cases.
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