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
Add shallots, garlic and ginger.
Coat thoroughly and saute for about one minute.
Bring to a simmer and after a few minutes, sieve into another saucepan.
Finish with the sweet chili powder to taste.
Take off the heat and finish with cilantro leaves and green onions.
In a separate pan, saute the shrimp, chopped mango and honey until cooked to medium rare.
Add curry paste and finish cooking.