Lemongrass Poached Shrimp with Mango Cream

* **Prep time:** 30 mins

* **Cook time:** 15 mins

* **Servings:** 4

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### Ingredients

| Component | Ingredient | Amount |

| --- | --- | --- |

| **Shrimp** | Large Raw Shrimp (Peeled/Deveined) | 16–20 (approx. 500g) |

| | Lemongrass Stalks | 2 |

| | Garlic (Smashed) | 3 cloves |

| | Ginger (Sliced) | 1-inch piece |

| | Fish Sauce | 1 tbsp |

| | Lime Juice | 1 tbsp |

| | Water or Chicken Stock | 1 Liter |

| **Mango Cream** | Ripe Mango (Peeled/Diced) | 1 large |

| | Coconut Milk (Full Fat) | 60ml (¼ cup) |

| | Lime Juice | 1 tsp |

| | Salt | to taste |

| **Garnish** | Chili Threads | For garnish |

| | Fresh Cilantro or Thai Basil | For garnish |

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### Instructions

#### 1. Prepare the Mango Cream

1. Place the diced **mango**, **coconut milk**, and **lime juice** into a high-speed blender.

2. Blend on high until completely smooth and velvety.

3. Taste and add a pinch of **salt** if needed to balance the sweetness.

4. Transfer to a small saucepan and warm gently over low heat right before serving.

#### 2. Prepare the Lemongrass Poaching Liquid

1. Remove the tough outer layers of the **lemongrass stalks**. Cut off the dry top green part and the very bottom root end.

2. Bruise the lemongrass stalks by hitting them with the back of a heavy knife to release the essential oils.

3. In a medium pot, combine the **water/stock**, **lemongrass**, **smashed garlic**, **ginger**, **fish sauce**, and **lime juice**.

4. Bring to a gentle simmer, cover, and let it cook for 10 minutes to infuse the flavors.

#### 3. Poach the Shrimp

1. Reduce the heat to low so the liquid is **barely simmering** (not boiling, or the shrimp will toughen).

2. Add the **shrimp** to the pot.

3. Poach for 2–3 minutes, until they are just opaque and pink.

4. Remove the shrimp immediately with a slotted spoon.

#### 4. Assembly & Plating

1. Spoon a generous amount of warm **Mango Cream** onto the center of the plate, creating a swoosh or a circle.

2. Arrange the **poached shrimp** artfully over the cream.

3. Garnish with a delicate pile of **chili threads** and fresh **cilantro/basil leaves**.

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### Tips for Success

* **Don't Overcook:** Shrimp cook extremely fast. As soon as they curl into a "C" shape and are pink, they are done.

* **Chili Threads:** These provide beautiful color and a very mild heat. If you cannot find them, a tiny pinch of cayenne pepper or finely diced red chili works, but chili threads provide the signature look.