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Receta Burmese Prawn
by Global Cookbook

Burmese Prawn
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Ingredientes

  • 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

Direcciones

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