The Tripel Karmeliet Beer Passport

TRIPEL KARMELIET
DISH
TRIPEL KARMELIET
RECIPE
TIGER SHRIMP BROCHETTE WITH
MILD CURRY AND BASMATI RICE
More information on www.bapas.be
LEVEL OF DIFFICULTY 10
INGREDIENTS
FOR 6 PEOPLE
18 tiger shrimps, 1 banana,
1 small tin of pineapple
(or fresh pineapple),
1 tbsp sharwood mild curry
powder (or Vadouvan curry),
1 Jonagold apple, 250 ml
poultry stock, 100 ml cream,
1 tbsp chopped coriander,
1 cup basmati rice,
1 tsp turmeric
BEER PAIRING
Karmeliet has a very fruity
and spicy aroma. We build
on that aromatic character
by using banana, pineapple
and apple in the Bapas.
Cream gives body to the
sauce and is a good balance
to the mouthfeel of the
Tripel Karmeliet. This is a
heavenly combination where
aromas not only perfectly
match and melt into one
another but also reinforce
each other.
METHOD
1. Put three shrimps on each skewer
with a piece of pineapple and
banana in between each piece.
Season the whole brochette with
salt and pepper.
2. Boil 1 litre of lightly salted water.
3. Boil the stock in a pot. Peel the
apple and cut it into pieces before
adding it to the stock. Then add
curry and turmeric. Cover and leave
it boiling for about 10/15 minutes.
4. Add the basmati rice to the water,
cover with the lid and simmer until
it is al dente.
5. Heat up a grill pan, lightly coat the
skewers with a neutral-flavoured
oil. Grill the skewers for about
five minutes until they are nicely
browned. Set to one side and keep
them warm.
6. Add cream to the apple curry and
let it simmer for a while. Mix the
apple curry and keep warm.
7. Now drain the rice and mix with the
chopped up coriander.
8. Serve the brochettes with curry, a
cup of rice and a delicious Tripel
Karmeliet.
TRIPEL KARMELIET
129.64116.1520.5