Mauritius, Mooroogun Coopen, Shrimps in tomato sauce, puff stuffed with chayote, coconut chutney and sautéed green leaves
Mooroogun Coopen is the Executive Chef at the Shandrani Beachcomber Resort and Spa.
He is a holder of a Diploma in Hotel Management from Singapore Hotel Association (in collaboration with IVTB), has a certificate in Supervisory Development from MEF and ILO, and a Diploma in Catering from École Hôtelière and Catering Training School. He was trained by the Quali’Bré institute which is located in France. Chef Coopen promotes Mauritian cuisine around the world and represents Mauritius in different culinary and tourism fairs. He is a registered trainer in Mauritius and the President of the Mauritius Chefs Association.
The chef encourages the youth of Mauritius to join his profession and commit themselves to reach perfection in their endeavours so that in the future, the Mauritian cuisine becomes a reference all over the world.
MAURITIUS GASTRONOMY MUSTS
Curry leaves
Garlic and ginger paste
Turmeric
Coriander
Star anise seeds
Shrimps in tomato sauce, puff stuffed with chayote, coconut chutney and sautéed green leaves
INGREDIENTS
- 600 g shrimps
- 600 g chayote
- 120 g coconut
- 120 g bok choy leaves
- 200 g onion
- 20 g garlic
- 50 g thyme
- 10 curry leaves
- 200 g peeled tomato
- 20 g coriander leaves
- 20 g mint leaves
- 15 g tamarind paste
- 5 g red chili
- 100 ml oil
- 15 g sesame oil
- Salt and pepper
STEP BY STEP
- Clean and wash the shrimps. Prepare the tomato sauce with chopped onions, garlic and coriander leaves. Fry the toppings, add the peeled tomato, seasonings, add water and cook.
- Fry the shrimp, seasonings and add the tomato sauce at the end and let simmer for a few minutes, then add the chopped coriander.
- Peel the chayotes, cut into strips, chop the onions in small slices, the garlic and coriander leaves. Fry the toppings, add the slices of chayotes, seasonings, add water and cook, at the end of cooking add the chopped coriander leaves.
- Wash and cut the bok choy leaves in half. Cook them until they become white. In a pan, heat the sesame oil, add the chopped garlic, add the bok choy leaves and season.
- Peel the fresh coconut, cut into cubes, grill the pieces well in a pan. In a blender add the pieces of coconut, mint leaves, coriander leaves, tamarind juice, chili and crush everything.
- Decorate the plate.