Margi Cintrano
Washing Up
A chef I have known for many years, Roberto Solombrino, has been specialising in Thai and Japanese, gave me this recipe for a lovely appetiser with a hint of piquant and fragrance ...
Suko Thay King Shrimp, Cardamom and Mango for 2:
6 king sized prawns or shrimp
4 thin slices of fresh mango
15 ml. extra virgin olive oil
1 oz. garlic
1/2 pound green scallion
3/4 oz. ginger freshly grated
12 saffron threads ( optional )
3 or 4 mixed variety by choice of chili peppers diced or chili powder flakes to taste
1/4 ounce turemic
1/3 oz. freshly chopped coriander
pinch of mustard seeds
pinch of cardamom seeds
6 ripe plum or vine red red tomatoes, peeled, de-seeded and chopped finely
1 lemon ( the juice )
salt to taste
1) heat the oil in a sauté pan and sauté scallions and minced garlic
2) grind cardamom and mustard seeds with a pestle and mortar and add to sauté pan
3) add ginger, chili, turemic, coriander and tomatoes
4) reduce the sauce over medium heat a half hour ( to 40 mins. ) stirring occasionally and the final step nearing the end is to add the saffron threads and stir
5) on a very hot grill, or broiler, place the shrimp or prawns and drizzle with lemon juice
6) presentation: line a metal mold 2 Inches in diameter with the strips of mango and fill mold with the salsa and turn out.
7) then arrange the shrimp in a fan shape sprinkle extra coriander on shrimp
Serve with white sparkling or rosé wine
Written and translated by: Margaux Cintrano.
Suko Thay King Shrimp, Cardamom and Mango for 2:
6 king sized prawns or shrimp
4 thin slices of fresh mango
15 ml. extra virgin olive oil
1 oz. garlic
1/2 pound green scallion
3/4 oz. ginger freshly grated
12 saffron threads ( optional )
3 or 4 mixed variety by choice of chili peppers diced or chili powder flakes to taste
1/4 ounce turemic
1/3 oz. freshly chopped coriander
pinch of mustard seeds
pinch of cardamom seeds
6 ripe plum or vine red red tomatoes, peeled, de-seeded and chopped finely
1 lemon ( the juice )
salt to taste
1) heat the oil in a sauté pan and sauté scallions and minced garlic
2) grind cardamom and mustard seeds with a pestle and mortar and add to sauté pan
3) add ginger, chili, turemic, coriander and tomatoes
4) reduce the sauce over medium heat a half hour ( to 40 mins. ) stirring occasionally and the final step nearing the end is to add the saffron threads and stir
5) on a very hot grill, or broiler, place the shrimp or prawns and drizzle with lemon juice
6) presentation: line a metal mold 2 Inches in diameter with the strips of mango and fill mold with the salsa and turn out.
7) then arrange the shrimp in a fan shape sprinkle extra coriander on shrimp
Serve with white sparkling or rosé wine
Written and translated by: Margaux Cintrano.
