Burmese Prawn

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

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.

shrimp, butter, shallot, coconut cream, turmeric powder, curry powder, mango, lime, smashed, chili powder hot sweet, cilantro, green onion, mango, honey, curry, salt

Taken from www.yummly.com/recipe/Burmese-Prawn-1649819 (may not work)