Makes 2 servings

The inspiration for this recipe comes from my mother's Southeast-Asian Curry. She uses potato and shellfish. However, I modified this recipe to bring out the texture contrast of the crispiness of the potato and shrimp and soft mango. The curry is explosiv

• 1/2 lb shrimp, shelled and deveined
• 1/4 cup flour
• 1 cup vegetable oil
• 1 tablespoon butter
• 1 small shallot, diced
• 1 ripe mango, diced
• 1 teaspoon curry powder
• 1/4 cup heavy cream
• 2-3 baking potatoes

• Season shrimp with salt and pepper. Dredge in flour and deep fry in small saucepan for 2-3 minutes or until lightly golden brown. Set aside shrimp.
• In a saut pan, melt butter and soften shallot on medium heat. Stir in mango and curry powder for 1 minute. Add cream and bring to a simmer.
• To prepare potato nest, shred potato with ricer in a bowl of water enough to cover potato. Rinse off starch from potato and dry off water with paper towel or salad spinner. In hot iron skillet, melt butter and spread potato in skillet. Season potato with salt and pepper. Cook each side on medium heat for 5-7 minutes or until golden brown and crispy.
• Place potato nest on plate then pour mango curry in the middle and arrange shrimp in a circle. Garnish with mint leaf and enjoy with a glass of Chardonnay.