Burmese Prawn Recipe

• 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

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.

shrimp, butter, shallot, coconut cream, turmeric, curry pwdr, mango, lime, warm sweet chili, cilantro, green onion, mango, honey, curry, salt

Taken from cookeatshare.com/recipes/burmese-prawn-95203 (may not work)