| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Dujour05 |
1 |
Servings |
INGREDIENTS
| 2 |
T |
Light vegetable oil |
| 1 |
t |
Ground coriander |
| 1/4 |
t |
Or more of ground red pepper |
| 1/4 |
t |
Ground mustard |
| 1/4 |
t |
Turmeric |
| 2 |
T |
Julienned fresh ginger |
| 1 |
t |
Thinly sliced garlic |
| 1 |
T |
Or more of julienned green |
|
|
chilies |
| 12 |
|
Fresh or dried kari leaves |
|
|
or 2 bay |
|
|
leaves |
| 1 |
c |
Shredded scallions, both the |
|
|
white and |
|
|
green part into |
|
|
2-inch pieces |
| 1 |
lb |
Large shrimps, peeled and |
|
|
de-veined |
| 1/2 |
c |
Rich coconut milk or cream |
| 1/2 |
|
Lime, Juice of |
|
|
Coarse salt and freshly |
|
|
ground black |
|
|
pepper |
|
|
Kari or cilantro sprig for |
|
|
garnish |
INSTRUCTIONS
Heat the oil in a saute pan over medium-high heat until hot. Add
coriander, red pepper, mustard, turmeric, ginger, garlic, green
chilies, kari leaves, and scallions, in this order. Saute stirring for
3 minutes or until the scallions are wilted. Add the shrimp and
stir-fry until they lose the pink color. Stir in the coconut milk and
cook until the sauce is heated through. turn off heat. Season with
lemon juice, salt and pepper, and serve. Serve garnished with the
herb. Yield: 4 servings Converted by MC_Buster. Recipe by: CHEF DU
JOURSHOW #DJ9456 - JULIE SAHNI Converted by MM_Buster v2.0l.
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