EssieSpice Prawn Mango Chili Coconut Curry Sauce
6 Large Prawns
1 full stem of Lemongrass (Or 1.5 Tablespoons blended)
2 Tablespoons of Ginger Blended
3 Tablespoons of EssieSpice Mango Chili Medley Sauce
2 Large Sweet Onions
1 Tablespoons Fresh Garlic Blended
3 Dry Chilli Peppers
2 Scotch Bonnet Peppers or Habanero
1 Tablespoon Rice Wine Vinegar
1.5 Tablespoon Pink Himalayan Salt
3 Stalks of Scallions Blended
3 Tablespoons of Coconut Oil
1/3 Cup of Ghee Butter
1 Can of Coconut Milk
Preparation for Marinade
Blend the chillies, peppers, ginger, lemongrass, 1 onion, garlic. When completely smooth, add the salt and rice wine vinegar.
Finally add the EssieSpice Mango Chili Medley Sauce to mixture and mix everything completely.
After deveining and thoroughly cleaning the prawns, put the marinade all over the shrimp, making sure to get it into the shell, and the head and the space between the shell and the flesh.
In a large pan, heat up the Ghee butter to a medium heat and slowly lower the shrimp one by one. Make sure they aren’t crowded or they’ll cook instead of fry. If they don’t fit, do it in batches.
Allow them to fry on each side for about 30 seconds to 1 minute
Take the prawns out and put aside. Drain the ghee of all the little burnt bits and put aside as well.
In another large frying pan, heat the coconut oil to high heat and add the second onion (sliced) and cook on medium for about 2-4 minutes. Then add all the remaining ghee and the remaining seasoning that was left after marinading the sauce.
Cook on low to medium heat for 5-8 minutes until you achieve a thicker consistency
Add the coconut milk and allow to simmer on low heat for 10 more minutes. Finally reintroduce the giant prawns back into the sauce turning them once and simmer for a minute on each side.
Service with a side of rice