Burmese Prawn


Photo: flickr user buncheduptv
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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.

Tools

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Tags:

Asian
oriental
burmese
seafood
myanmar
burma

Yield:

8.0 servings

Added:

Thursday, February 11, 2010 - 7:39am

Creator:

Anonymous

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