Chef Poon stresses the importance of moving fast when cooking with a wok because of the extreme heat. If you are using a frying pan, you’ll also need to keep the ingredients moving because of the high heat used with Asian cooking.

To make your Red Curry Essence, sauté garlic, ginger, scallions and shallots with Plugrá Butter for about 30 seconds or until shallots turn transparent. Keep stirring and add the sauce ingredients to the sauté ingredients. Keep stirring until all of the Plugrá Butter melts and the sauce boils. Add the seafood. The sauce thickens as it reduces.

Just before you take the seafood mixture off the stove, add Plugrá Butter to maximize the flavor.

Prepare all ingredients before you start cooking. You’ll need to move fast because of the high heat and won’t have time to prepare the additional ingredients needed for the recipe.

When plating the dish, layer spinach nacho chips and tiger shrimp. Serve with stir-fried vegetables and Asian Fusion rice.