Shrimp and mango makes for an unlikely combination. In fact, every time I mention it to someone, their first reaction is to wrinkle their nose in distaste or something similar. But when I treat them to my special shrimp and Mango curry, their opinion changes almost instantaneously and I don’t mean to brag.
Shrimp and mango are two well loved ingredients. In fact, except for people who are allergic to prawns, I don’t know too many who don’t like them! And mango…it’s a delicacy in almost every country of the world! Combine the two and you get a perfect dish!
Ingredients
Chicken or vegetable stock – 1 cup
Peeled and Deveined prawns – 1 and ¼ lb
Peeled, diced and seeded tomato – 1
Lemon grass – 1 stalk (only the bottom four inches must be tendered)
White wine, dry – 2 tbsp
Diced Mango – ½ cup
Edmame, shelled – 1 cup
Coconut milk (light) – ½ cup
Cloves of garlic, minced – 3
Minced shallots – 1 and ½
Curry powder – 1 ½ tsp
Ground turmeric – 1 tsp
Fresh basil chiffonade – 2 tsp
Salt – ½ tsp
Olive oil – 2 tbsp
Fresh ginger, peeled and chopped – 2 tbsp
Ground coriander – ¼ tsp
Method
• Heat a tbsp of the oil in a saucepan at medium heat and then add ginger, shallots and the garlic. Sauté till it becomes fragrant, then add the curry powder, tomato and coriander and let it simmer for a minute.
• Put in Lemon grass, stick and the coconut milk and boil the mixture at high heat, following this lower heat and let it simmer for three minutes. Then remove from the heat.
• In a nonstick pan proceed to add the remaining olive oil at medium-high temperature. Then put in the shrimp and top with turmeric and cook for about three minutes. Thereafter, turn it and cook till it is cooked right through and not pale. Then transfer to a bowl.
• Follow this up by deglazing the pan with the white wine, scrape carefully to remove any brownish parts. Thereafter add the curry sauce and then raise temperatures to boil.
• Thereafter add edmame and cook till they attain a crisp texture, for about three minutes. Thereafter add shrimp to the pan and cook to allow flavor penetration. Then remove from heat and add the salt and mango. Stir well and then discard the lemon grass. Serve up, it’s yummy!
