Here is another TALLBlonde 'Shelter-In-Place Food' recipe that I likely would not have tried without being shackled to the homestead. Adapted from Jaime Oliver 5 Ingredients - Quick and Easy Sticky Mango Prawns. That guy is a genius!
2 Tbl. olive oil
5 garlic cloves, peeled and sliced thin
2 Tbl. red bell pepper, finely diced
1 tea. curry powder
1/8 tea. red pepper flakes
1 lb. prawns, shelled, cleaned and butterflied
1 Tbl. mango chutney
2 Tbl. tap water
Lime zest
Fresh cilantro leaves
Put olive oil in a skillet and heat up. Add sliced garlic to one side of the pan and tip the pan so the olive oil creates a pool of oil to fry the sliced garlic. Hold pan tipped for about 2 minutes over heat to fry garlic until is begins to turn color, remove and drain. They should be crispy like chips.
Add red bell pepper to garlic flavored oil and fry for about a minute on medium heat to remove rawness. Add curry powder and hot red pepper flakes to garlic oil to toast for about two minutes.
Add prawns and continue to cook until fully pink and no more gray color shows. Do not be tempted to use high heat or shrimp will lose too much water and shrink to half their size.
Add mango chutney and water to loosen mixture, stir and continue to cook for two more minutes to glaze prawns.
To finish, sprinkle the fried garlic slices, lime zest and fresh cilantro leaves.
Serve with warm naan and fresh yogurt.
