Red prawns and Thai Curry Carpaccio – Constance Lemuria, Seychelles
15 gr Onion
10 gr Garlic
4 gr Red curry paste
10 gr Tomato paste
12 gr Lemon grass
.6 gr Lime leaf
3 gr Ginger
.4 gr Cloves
10 gr Red dal
12 ml Coconut milk
7 gr Brown sugar
1 ml Fish sauce
50 ml Water
6 X Red prawns from Madagascar
Lightly sauté onion, garlic, ginger (all sliced). Add lemongrass, lime leaves and sauté for another 2- 3 Minutes till fragrant.
Add red curry paste, tomato paste, cloves and mix well over slow fire. Add brown sugar and mix.
Add coconut milk and bring to boil, add dhal and season.
Simmer for 1 hour until dhal is cooked and mashy. Double strain and add butter before to serve.
For curry prawns, drizzle olive oil into a hot frying pan and add the shelled king prawns.
Fry for one minute and add a tablespoon of the red curry paste. Fry for one more minute, ready to dress the plate.