Burmese Prawn
By: Anonymous
Published: Thursday, February 11, 2010 - 7:39am

Ingredients




6 shrimp, per person, de-veined, and, butterflied
4 ounces clarified butter
2 tablespoons each: shallot, garlic, 
cup coconut cream
teaspoon turmeric, powder
1 tablespoon madras curry powder
6 ounces mango, pulp
2 juice of lime
1 2 inch bulb lemongrass, smashed
2 tablespoons hot sweet chili, powder
2 tablespoons cilantro, leaves
4 tablespoons green onion, chopped
1 mango, cubed
1 tablespoon honey
1 tablespoon vindaloo curry paste
1 pch sea salt





Preparation

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


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Preparation

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