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Chef Paul Carmichael’s Curry Shrimp
Yield: serves 2-4
Ingredients for Curry Mixture:
- 3 tablespoons freshly ground black pepper
- 1 tablespoon freshly ground white pepper
- 1/2 cup madras curry powder
Ingredients for the Shrimp:
- 1/4 cup grapeseed oil
- 24 curry leaves
- 160g unsalted butter
- 2 garlic cloves, grated
- 3 shallots, finely chopped
- 1/4 cup oyster sauce
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 1 tablespoon kecap manis
- 1 long red chili, thinly sliced
- Flake salt, to taste
- Freshly ground black pepper, to taste
- 12 large shrimp, peeled and deveined
- Olive oil, as needed
- 1 lime, cut into wedges
Instructions:
- Make curry mixture. Add the black and white pepper to a dry skillet and place over medium heat. Cook for 1 minute shaking the pan as needed. Add the curry powder and toast for another minute. Set aside in a bowl.
- In a small saucepan, heat the grapeseed oil over medium heat. When the oil is hot, add the curry leaves and fry until crisp, about 1 minute. Remove with a slotted spoon to a paper towel lined plate. Set aside.
- In a medium skillet, melt the butter over low heat. Add the garlic and shallot and cook, stirring occasionally, until the shallots are tender, about 8 minutes. Increase heat to medium and add the toasted curry mixture, crispy curry leaves, oyster sauce, soy sauce, sugar, kecap manis and red chilli. Bring to a simmer, stirring to combine. Taste and add salt and pepper if necessary. Keep the sauce warm while you grill the shrimp.
- Heat a grill pan over medium high heat.
- Brush shrimp with olive oil, and season with salt and pepper. Grill for 3 minutes per side or until lightly browned and opaque all the way through.
- Add the prawns and warming sauce and toss to coat. Season with lime juice to taste. Serve over peas and rice if desired.
