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  • Burmese Prawn

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    Burmese Prawn
    Servings: 2
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 6 x shrimp, per person, de-veined, and, butterflied
    • 4 ounce clarified butter
    • 2 Tbsp. each: shallot, garlic, ginger, chopped
    • 1 1/2 c. coconut cream
    • 1/2 tsp turmeric, pwdr
    • 1 Tbsp. madras curry pwdr
    • 6 ounce mango, pulp
    • 2 x juice of lime
    • 1 x 2 inch bulb lemongrass, smashed
    • 2 Tbsp. warm sweet chili, pwdr
    • 2 Tbsp. cilantro, leaves
    • 4 Tbsp. green onion, minced
    • 1 x mango, cubed
    • 1 Tbsp. honey
    • 1 Tbsp. vindaloo curry paste
    • 1 pch sea salt

    Directions

    1. After the shrimp has been de-veined and butterflied, run under cool water and dry on paper towel. Set aside and cover.
    2. Heat up sufficient clarified butter in a large saute/fry pan to cover bottom.
    3. Add in shallots, garlic and ginger.
    4. Coat thoroughly and saute/fry for about one minute.
    5. Add in the coconut cream, turmeric, and curry pwdr then whisk in mango pulp, lime juice and lemongrass.
    6. Bring to a simmer and after a few min, sieve into another saucepan.
    7. Finish with the sweet chili pwdr to taste.
    8. Take off the heat and finish with cilantro leaves and green onions.
    9. In a separate pan, saute/fry the shrimp, minced mango and honey till cooked to medium rare.
    10. Add in curry paste and finish cooking.
    11. Season to taste.

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