Advent Recipe Day Seventeen: Prawn, Mango & Coconut Curry

In a saucepan, sweat shallots and leeks in coconut oil over medium heat. Stir in the old style curry and add the white wine, allow simmer to reduce by half.

Add the coconut milk and simmer until the sauce reduces by half. Strain and reserve in a pan to finish the cooking of the prawns.

In a bowl, prepare the marinade by combining old style curry, chopped garlic, grated ginger, lemon juice and salt.

Shell and devein the prawns. Thoroughly clean and pat dry with a paper towel. Rub the prawns with the marinade and refrigerate 10 minutes.

In a frying pan, heat the coconut oil and sear the prawns. Set aside.

In the same pan, stir fry the mango brunoise and set aside.

Finish the cooking of the prawns in the curry sauce for about 1 minute. Add the fresh lime or kalamansi juice to the prawn curry.

Garnish the prawn curry with the stir-fried mango, curry leaf, lime or kalamansi zest, a pinch of old style curry, sprig chervil and micro-greens.

The prawn heads can be removed and used to make the sauce (sweat them with shallots and leeks)

Be mindful not to marinate the prawns for too long with lemon juice, as the acidity from the lemon juice will "cook" the prawns, affecting their texture.

Prawns cook quickly, so keep an eye on them while pan-frying to prevent overcooking, which can make them tough and rubbery.

If desired, the curry sauce can be strained to achieve a smoother texture. This step is optional, depending on personal preference.

Do not cook any of the citrus juices in order to preserve their natural and acidic flavour to kick up your dish.

Do not overcook the curry spice in the sauce, so as to keep its delicate and subtle flavour.

The prawns can be marinated overnight without lemon juice and the size and quantity of the prawns can be adapted. Sauce can be made a day ahead without citrus juice and reheated.