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Hawaiian Vintage Cocoa Bean Curried Shrimp

This Hawaiian Vintage Cocoa Bean Curried Shrimp recipe created by Chef Glenn Chu of Indigo Restaurant and provided courtesy of Hawaiian Vintage Chocolate.

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Prep Time: 60 | Cook Time: 45 | Ready In: 105
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Curry Base:

1/4 cup water

1 ounce Island Princess Macadamia Nuts -- toasted

1 stalk lemongrass (bottom hearts only) -- smashed and minced

1 ounce galangal -- smashed and minced

1 ounce ginger root -- smashed and minced

2 ounces shallot -- peeled and minced

5 cloves garlic -- minced fine

1/4 cup Hawaiian Vintage Chocolate Cocoa Bean -- ground

1 teaspoon turmeric

2 leaves kaffir lime leaf -- ground

1/4 cup corn oil

1/4 cup Chili Paste (Koon Yick Wah or similar)

1 teaspoon Hawaiian Chili Pepper Mash


Shrimp Marinade:

42 Jumbo Mexican shrimp -- peeled and deveined

3 tablespoons olive oil

1 tablespoon garlic

1 tablespoon Hawaiian Vintage Chocolate Curry Base


Ginger Mint Pineapple Chutney:

1 pound pineapple peeled and cored -- 1/2-inch cubes

2 tablespoons Heaven and Earth Ginger Mint Sauce

2 cloves stuck into pineapple core -- remove after cooked

1 stick cinnamon

1/8 teaspoon allspice -- ground

1/4 teaspoon ground cinnamon

1/8 teaspoon mace

1 pinch cayenne

4 ounces sugar

2 ounces fresh ginger -- smashed

2 tablespoons apple cider vinegar

1/2 tablespoon calamanda peel


Hawaiian Vintage Cocoa Bean Curry Sauce:

18 fluid ounces unsweetened coconut milk (Mae Ploy brand)

3 tablespoons sugar

1 1/2 teaspoons kosher salt

1/2 cup curry base


Cooking Process:


For Hawaiian Vintage Cocoa Bean Base: Place water, lemon grass, galangal, ginger root and shallot into blender and process until smooth. Add macadamia nuts, cocoa bean powder, turmeric and kaffir leaf and process until mixture is incorporated. Heat oil to 300¡, then fry chili paste. Sauté for 3 minutes then add blended ingredients. Cook for 20 minutes on medium. Remove from heat and cool. Will keep refrigerated for 1 month.

For Shrimp Marinate: Rub curry base, garlic and olive oil over shrimp. Store covered in refrigerator overnight or 8 hours.

For Ginger Mint Pineapple Chutney: Peel pineapple and cut into quarters vertically. Cut cores from each quarter. Take one of the cores and cut in half horizontally. Stick cloves into this pineapple core and discard the rest. Cut pineapple meat into ¸ inch cubes. Place Ginger Mint Sauce, vinegar, spices, sugar, ginger, pineapple and studded core into a non reactive pot and bring to a boil. Reduce heat and cook for 45 minutes on medium heat. Cool.

For Hawaiian Vintage Cocoa Bean Curry Sauce: Heat coconut milk, sugar and salt to a soft simmer, stirring often. Add curry base and cook for additional 5 minutes on simmer. Adjust taste.

To Wok Shrimp: Cook in 2 batches, wipe pan after each batch. Heat oil just to the smoking point, then gently place shrimp into pan. Do not over-crowd. Brown, then turn over. Place all shrimp in pan and add the curry sauce. Bring to a boil and remove from heat.


To Assemble: Place chutney in the middle of the plate. Ladle the sauce around the chutney and lay the shrimp on the chutney. Garnish and serve immediately.