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1
In a large saucepan over high heat, combine rice, coconut milk and salt; bring to a boil.
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2
Reduce heat, cover and simmer for 20 to 25 minutes, or until liquid is absorbed and rice is tender.
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3
Combine salt, lemon juice, and pepper to taste and rub all over the shrimp.
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4
Set aside in a non metallic bowl and let stand for 20-30 min.
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5
Meanwhile, to make the batter, put the flour in a bowl and stir in the seeds from the cardamom pods, the turmeric, baking soda, lemon zest, and salt and pepper to taste.
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6
Make a well in the center and gradually stir in the water until a thin batter similar to light cream forms.
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7
Add butter to to pan, cook the garlic, ginger, greens onions, and shallots for 2-3 min.
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8
Add the heavy cream and thai chili sauce, let simmer while you start the shrimp.
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9
Heat enough oil for deep- frying in a wok, deep- fat fryer, or large heavy bottomed pan to 350-375 fahrenheit, or until a cube of bread brown in 30 sec.
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10
Stir shrimp into the batter.
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11
Remove shrimp from the batter, without crowding the pan, drop shrimp in the hot fat and cook for 2.5 minutes, or until golden brown.
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12
Use a slotted spoon to remove the cooked shrimp and drain on crumpled paper towels.
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13
Continue until all the shrimp is cooked, then serve hot with slices of mango.
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14
Cooks tip
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15
The batter can be made several hours before and set aside, covered with plastic wrap.Stir it well before using and add some extra water if it becomes to thick.
