Burmese Prawn Recipe

Name: Burmese Prawn Recipe
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

16 ingredients

12 steps

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.
2

Set aside and cover.
3

Heat up sufficient clarified butter in a large saute/fry pan to cover bottom.
4

Add in shallots, garlic and ginger.
5

Coat thoroughly and saute/fry for about one minute.
6

Add in the coconut cream, turmeric, and curry pwdr then whisk in mango pulp, lime juice and lemongrass.
7

Bring to a simmer and after a few min, sieve into another saucepan.
8

Finish with the sweet chili pwdr to taste.
9

Take off the heat and finish with cilantro leaves and green onions.
10

In a separate pan, saute/fry the shrimp, minced mango and honey till cooked to medium rare.
11

Add in curry paste and finish cooking.
12

Season to taste.