Seafood with Creamy Prawn Curry

• 125 ml Kopi Thyme Prawn Curry
• 30 ml Honey
• 60 ml Heavy Cream
• 60 ml Water
• ½ tsp Salt or to taste
• Chili pepper for some heat
• ½ tbsp cornstarch

Garnishing

• Blanched Asparagus or French Beans
• 5 Wonton wraps
• Oil for frying
• Chopped cilantro for garnishing
• Almond Slivers

Options of protein:

• 2 butter fly lobster tails or
• 2 Cod fish steaks/fillets or
• Shrimp

*tips for butterflying lobster tails:

Using kitchen shears, cut down the center of the shell. All the way to the start of the tail. Cut through the top of the shell, but don’t cut through the bottom shell. It is ok to cut through the lobster meat. It cooks a bit more evenly if you do. The important part is not to cut through the bottom shell.

Options of carbs:

• 2 portions of boiled pasta of choice or
• rice (preferably basmati)

1. Start with boiling pasta or rice in a pot.
2. Brush on Prawn Curry paste onto protein. Marinate for 10 minutes.

3. In a medium-size pot, add in Prawn Curry paste, heavy cream, honey, water and bring to boil. Thicken the sauce with cornstarch slurry. Adjust with salt to taste.

1. Blanch asparagus or French beans and toss it with butter and salt. Set aside.

2. Cooking protein:

   • Fish/ Shrimp: pan fry until nicely seared and cooked thoroughly.
   • Lobster: broil lobster tail in the oven. * Cooking time depends on size of tails. For a 5ounce tail cook for 5 minutes and 10 ounce tail cook for 10 minutes.

3. Preparing carb:

   • Rice: In a bowl add in warm rice, coconut, and salt, mix with a fork. Then add in cilantro and almonds and mix well.
   • Pasta: In a pan warm sauce up and mix in pasta until nicely coated.

4. Assemble Plate:

   • On a plate place carb in the centre, topping it with asparagus and then protein.
   • Pour remaining sauce around the on the plate and top with fried wonton and cilantro.