Ingredients
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2 lb Shrimp - large peeledTails removed
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Salt and Pepper
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1 pn Sugar
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2 tbsp Olive oil, Extra virgin
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1 ea Yellow Onions
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2 cloves Garlic, fresh
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1 tbsp Thyme - fresh
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1 pn Chili Flakes
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2 tsp Fresh ginger - grated
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1 tbsp Fennel seed
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1 tbsp Coriander Seed
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2 tbsp Turmeric
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12 oz Coconut Creme
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To serve
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Basmati rice
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Garnish Cilantro
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Wegdes Lime - fresh
Directions
Steps
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1
Done
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Heat a wok or similar pan on high heat. |
|
2
Done
|
Combine the shrimps, pepper, salt, sugar, olive oil in a bowl and mix well. |
|
3
Done
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Add the shrimps into the hot wok and sauté for 2-3 minutes until they are golden. Transfer to a bowl and set aside. |
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4
Done
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Wipe out the wok and put it back on the high heat. |
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5
Done
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Finely chop the onion and the garlic cloves. Add them to the wok. Sauté at medium heat. Add the thyme, chili flakes, the grated ginger and continue to sauté for 2-3 minutes longer. |
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6
Done
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Using a mortar and pestle, crush the fennel and coriander seeds until powdered. Add them to the wok. Add the turmeric and sauté. |
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7
Done
|
Deglaze the wok with the coconut cream, season with salt and pepper, and boil for 2-3 minutes. Add the shrimps, simmer for 1-2 minutes, and remove from the heat. |
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8
Done
|
Serve with the rice, coriander, and lime wedges. |
