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Recipe Detail Page
Amaya Prawns
Holiday 2008
The Mango Paste that you make is a bit more than the recipe calls for. Use the leftover to flavour dips, or as sauces, or as part of a dressing for a mango salad. Serve as a first course.
Serves 4
10 oz (300 g) large raw shrimp (about 12)
¼ cup (50 mL) lemon juice
1 tbsp (15 mL) Curry Powder (see below)
½ tsp (2 mL) kosher salt
2 tbsp (25 mL) vegetable oil
1 cup (250 mL) diced onion cut into 1-inch (2.5-cm) triangles
2 cups (500 mL) diced green, yellow and red peppers cut into 1-inch (2.5-cm) triangles
2 tbsp (25 mL) Mango Paste (see below)
1 cup (250 mL) coconut milk
½ tsp (2 mL) dry fenugreek powder
1 tsp (5 mL) garlic paste
Salt to taste
1. Peel and de-vein shrimp, leaving the tail attached. Rinse and pat dry.
2. Marinate shrimp with lemon juice, 1½ tsp (7 mL) Curry Powder, garlic paste and ½ tsp (2 mL) salt for 10 minutes. Drain shrimp.
3. Heat 2 tbsp (25 mL) oil in a pan over medium-high heat. Add onions and peppers and sauté for 2 minutes or until beginning to soften. Add shrimp and sauté for 2 to 3 minutes or until shrimp are pink and slightly curled.
4. Add Green Mango Paste, coconut milk, fenugreek powder, garlic paste and remaining 1½ tsp (7 mL) Curry Powder and simmer gently over low heat for 2 to 3 minutes longer or until shrimp are cooked through. Season with salt to taste.
5. Serve shrimps and some peppers as a first course.
Serves 4
Curry Powder
This is Amaya’s very simple curry powder to use to flavour curries.
1 ½ tsp (7 mL) ground coriander
1 tsp (5 mL) chilli powder
½ tsp (2 mL) ground turmeric
1. Combine all ingredients.
Makes 1 tbsp (15 mL) Curry Powder
Mango Paste
Green mangoes are available at Asian supermarkets. They are unripe mangoes and are quite tart. Mango paste is often used as an ingredient in Thai curries although this is Amaya’s version.
4 oz (100 g) raw green mango
2 green chillies, finely chopped
½ tsp (2 mL) garlic paste
1. Place mango, chillies and garlic paste in food processor or mini chop. Purée until paste-like.
