Kohlrabi with Shrimp Coriander Salsa and Curry Sauce

Peel the kohlrabi and cut or slice into thin strips. Remove the seeds from the chillies and cut into thin strips, finely chop the garlic. Add salt and sugar to the kohlrabi, mix well and let stand for about 15 minutes.

Meanwhile, mix chili pepper, ground cubeb peppercorns or Szechuan peppercorns, sesame oil, lime juice, garlic and olive oil well, mix well with the kohlrabi, season again with salt and mix the cilantro leaves into the kohlrabi just before serving.

Peel the shrimp and remove the shells. Sear them in a little oil, let them cool slightly and cut them into small pieces. Cut the cilantro into strips, add to a bowl together with freshly squeezed lime juice and the coarsely chopped wasabi nuts and mix with the shrimp. Season to taste with salt and pepper.

For the curry powder, pound all the ingredients well in a mortar and sauté briefly in a saucepan without oil to release the essential oils from the spices.

Peel the onion and cut into small cubes, fry in a little oil until translucent. Add 3-4 tablespoons of the curry powder, pour the water and add the tomato cut into small pieces. Simmer for 10 minutes and season with yogurt, salt and pepper. Whip up with a hand blender.

Spread the shrimp salsa over the kohlrabi and drizzle with a little curry sauce.

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