Total Steps
11
Ingredients
18
Tools Needed
6
Ingredients
- 1.0 pinch sea salt
- 1.0 tablespoon honey
- 1.0 tablespoon vindaloo curry paste
- 1.0 mango mango, cubed
- 4.0 tablespoon green onion, chopped
- 2.0 tablespoon cilantro leaves
- 2.0 tablespoon hot sweet chili powder
- 2.0 lime lime juice
- 1.0 bulb 2-inch lemongrass, smashed
- 6.0 ounce mango pulp
- 1.0 tablespoon madras curry powder
- teaspoon turmeric powder
- cup coconut cream
- 2.0 tablespoon shallot, minced
- 2.0 tablespoon garlic, minced
- 2.0 tablespoon ginger, minced
- 4.0 ounce clarified butter
- 6.0 shrimp shrimp, de-veined and butterflied
Instructions
1
Step 1
After the shrimp has been de-veined and butterflied, run under cold water and dry on paper towel. Set aside and cover.
2
Step 2
Heat enough clarified butter in a large saute pan to cover the bottom.
3
Step 3
Add shallots, garlic, and ginger.
4
Step 4
1 minute
Coat thoroughly and saute for about 1 minute.
5
Step 5
Add the coconut cream, turmeric, and curry powder, then whisk in mango pulp, lime juice, and lemongrass.
6
Step 6
a few minutes
Bring to a simmer and after a few minutes, sieve into another saucepan.
7
Step 7
Finish with the sweet chili powder to taste.
8
Step 8
Take off the heat and finish with cilantro leaves and green onions.
9
Step 9
until cooked to medium rare
In a separate pan, saute the shrimp, chopped mango, and honey until cooked to medium rare.
10
Step 10
Add curry paste and finish cooking.
11
Step 11
Season to taste.
Tools & Equipment
paper towel
large saute pan
whisk
sieve
saucepan
separate pan