Ingredients:

220       g.                    Tiger prawn

60        g.                     Potatoes

5          cl                     Olive oil

10        g                      Garlic chopped

10        g                      Parsley chopped

20         g.                    Massaman curry

80         ml                   Coconut milk

20        g                     Onions chopped

1          small piece      Cinamon stick

1          Pce                  Star anis

20         g                     Peanut roasted

2           tea sp             Salt & Pepper

 Preparation:

For Potato

Cut the potato into rectangle and cut a edge on top to received the skewer later on.

Blanched the potato in salted boiling water until cooked and then deep fried until golden brown.

 Massaman curry sauce

In a sauce pan, place some olive oil and cooked lightly the finely chopped onions without coloration add and combine the massaman curry paste and coconut milk. Add the cinnamon stick and star anis, Season with salt and sugar turn down to very lowest heat and simmer for 15 minutes or until desire consistency.

Tiger Prawn

place on the skewer as show on the picture and season the  prawn with salt and pepper.

On a plancha or pan, seared and cooked the tiger prawns with olive oil.

Mix together the rest of olive oil, finely chopped garlic and chopped parsley.

Brush the tiger prawns with the mix just before to removed it from the plancha or the pan.

Dress on the plate as show on the picture and sprinkle some roasted peanuts

Executive Chef / Frederic Molinie