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Lemongrass Grilled Poached Shrimp with Mango Cream & Chili Thread Garnish

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 Lemongrass Grilled Poached Shrimp with Mango Cream & Chili Thread Garnish:- *For the Shrimp:* - 12 large prawns, peeled and deveined - 2 stalks lemongrass, bruised - 2 cloves garlic, minced - 1 tsp grated ginger - 2 tbsp fish sauce - 1 tbsp lime juice - 1 tsp sugar - Salt and pepper, to taste *For the Mango Cream:* - 1 ripe mango, pureed - 1/2 cup coconut cream - 1 tbsp honey - 1 tsp lime juice - Salt, to taste *For the Chili Thread Garnish:* - 1-2 red chilies, thinly sliced - Vegetable oil, for frying *Instructions:* 1. Marinate shrimp with lemongrass, garlic, ginger, fish sauce, lime juice, sugar, salt, and pepper. Grill or poach until cooked. 2. Mix mango puree, coconut cream, honey, and lime juice for the Mango Cream. Season with salt. 3. Fry chili slices until crispy for the Chili Thread Garnish. 4. Serve grilled shrimp with Mango Cream and garnish with Chili Thread.
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Lamb shank

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Roasted Rack of Lamb with Salsa Verde, Roasted Veggies, and Creamy Parmesan Polenta: *Roasted Rack of Lamb:* Ingredients: - 1 rack of lamb (6-8 bones) - 2 tbsp olive oil - 2 cloves garlic, minced - 1 tsp dried rosemary - Salt and pepper Instructions: 1. Preheat oven to 400°F (200°C). 2. Season lamb with salt, pepper, and rosemary. 3. Sear lamb in hot oil, then roast for 20-25 minutes or until desired doneness. 4. Let rest before slicing. *Salsa Verde:* Ingredients: - 1 cup parsley, chopped - 1/2 cup capers, chopped - 2 cloves garlic, minced - 2 tbsp olive oil - 1 tbsp lemon juice - Salt and pepper Instructions: 1. Mix all ingredients. 2. Refrigerate until serving. *Roasted Veggies:* Ingredients: - Your choice of veggies (e.g., Brussels sprouts, carrots, asparagus) - Olive oil - Salt and pepper Instructions: 1. Toss veggies with oil, salt, and pepper. 2. Roast in oven with lamb. *Creamy Parmesan Polenta:* Ingredients: - 1 cup polenta - 4 cups water - 1/2 cup grated Parmesan - 2 tbsp but...
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