Prawns with Mango Sauce (Updated - v2)

 

The sauce tastes great with plenty of fresh farmhouse bread

Important! This takes around two hours to prepare!

Preparation You'll need: A large pot A small pot A large bowl A blender
Ingredients (for 2 persons) Large shrimps, 600 g, if possible only those with head. Not the peeled ones, nor those with head removed. If you buy them deep frozen, put them into the fridge the day before, so that they can thaw slowly. 2 ripe mangos 1-2 cloves of garlic 30 g butter 1 medium onion 2 chillis 190 mL white wine 2 cups of "Dr. Oetker Creme Double" (125 g ea.) I think the closest to it in the UK would be Extra Thick Double cream, it's "extra creamy" and has 42% fat and is sweetish, not sour like Crème Fraîche. ChezTeddy Tip: If you can't find Creme Double: A good replacement for Creme Double would be (double-fat) Marcarpone (150 g, approx. 80% fat content) and whipping cream (100 mL) Some greens for the shrimp stock (Carrot, celeriac, leek) 10 black pepper corns, some caraway seeds, salt, turmeric
Preparation of the shrimp stock Check that there is white wine in the fridge! Bring 1 litre to boil. In the meantime, rinse and roughly cut the greens. Add some pinches of salt, some caraway seeds, 10 pepper corns and the cut greens. Cook for around 5 minutes, in the meantime remove the shrimp heads, they will be needed in the next step. Put the shrimps themselves aside on a plate. The shrimp heads are important for the taste of the sauce. I have used peeled shrimps, and shrimps still with shell, but without head, and the sauce just wasn't as good. Now pour the pot into a colander, catch the stock in a heat-resistant measuring glass jar (about 1 litre volume). Let the stock sit, so that the ingredients can settle down a bit. In the colander you will have the vegetables and stuff from the shrimp shells (mostly the antennae) and the heads. Remove the vegetables and place them in a dish on the table. Rinse the pot.
The mango sauce Roughly dice 1 medium onion, cut small 2 chilis, chop 1 or 2 cloves of garlic. Peel the mangos (I use a potato peeler), remove the flesh from the pit and rougly cut into cubes. Melt 30 g butter in a large pot and sauté the onion, chilli and garlic cloves in it. Stir in 190 mL white wine and 250 g double cream. Season with salt, pepper and 2 tsp turmeric. Reduce this slightly over medium heat (approx. 5 minutes), then carefully pour enough of the stock into a small pot so that 200 mL remain in the measuring cup. -> Make sure that the suspended matter in the stock, which has settled in the meantime, remains in this 200 ml (The thinner stock in the small pot will be needed later). Then tip this 200 ml into the large pot and add the mango pieces. Simmer for another 10-15 minutes over only medium heat. Rinse out the large pot. Finally, puree in a blender and tip the mango cream back into the large pot (as this can splash well when simmering). This now needs to reduce further until it is a thick cream. This takes 20 to 30 minutes, stirring frequently. Meanwhile, you can taste whether you should add some more salt or turmeric to the sauce. When the cream starts to get viscuous, we're getting to the shrimps: add some more water to the pot with the thin broth, bring to boil, add the shrimps. Depending on the fact if they're pre-cooked (already pink) or raw (grey) they should be cooked for 1 to 2 minutes, or for 3 to 4 minutes, respectively. Finally pour them into the colander and give them into a bowl to be placed on the table. One can certainly immediately peel them, but then they will get cold more quickly and also we like to do that one at a time while eating.