Chilled Sweet Potato Vichyssoise with Skewered Prawn Garnish
- 1/4 cup butter
- 3 tablespoons chopped shallots
- 1 1/2 tablespoons minced garlic
- 1/2 tablespoon minced fresh thyme
- 1/2 teaspoon ground red pepper
- 1/2 tablespoon Madras curry powder
- 5 lb yams or sweet potatoes, pared and chopped
- 1/2 cup Chablis wine
- 1/2 cup dry sherry
- 1/4 cup lemon juice
- 2 quarts chicken stock
- 1 quart heavy cream
- Salt and pepper to taste
- 10 medium-sized prawns, shelled, cleaned, and butterflied
- 10 lemongrass stalks
- 1/4 cup satay sauce (available in Asian grocery stores)