Recipe by Chef Julien Duboué
(C) Sébastien Veronese
Recipe King Prawn Curry Polenta
Born in Landes, in Southwestern France, amid corn farms, Chef Julien Duboué is an enthusiastic advocate of the cereal. With an organic corn farmer, he brings back forgotten varieties and showcases them in his latest cook book « 100% maïs – Naturellement sans gluten » (« 100% corn – Naturally Gluten-Free » - Alain Ducassse publishing). Here is his slightly exotic recipe of curry and prawn polenta.
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Ingredients (To serve 4)

– 110 gr / 4 oz polenta
– 1 L coconut milk
– 5 gr / 1/6 oz blanched garlic
– 20 gr / ¾ oz chicken broth
– 2 gr / 0.07 oz salt
– 2 gr / 0.07 oz curry
– 20 king prawns
– 120 gr / 4 oz prawn sauce
– 40 gr / 1.5 oz apples
– 4 gr / 0.15 oz cilantro
Coconut milk polenta
Boil coconut milk.
Add polenta, garlic, salt, chicken broth and curry.
Heat for 10 minutes.
Prawns
Gently fry prawns.
Cut apples into julienne strips.
Serving

Place coconut milk polenta in plates. Place 5 shrimps in each on top of polenta and cover in shrimp sauce. Add apple julienne strips and chopped cilantro.