| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood, Grains, Dairy |
Thai |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Raw shrimp |
| 1/4 |
c |
Vegetable oil |
| 2 |
|
Stalks lemon grass |
| 1/3 |
c |
Thai fish sauce — nam pla |
| 1/3 |
c |
Fresh lime juice |
| 1 |
c |
Unsweetened coconut milk |
| 4 |
|
To 6 |
| 1 |
bn |
Scallions, green tops only |
|
|
Thinly sliced |
| 1/3 |
c |
Fresh cilantro |
|
|
Very hot small red chilies |
|
|
Seeded & minced |
INSTRUCTIONS
-
Peel shrimp, reserve shells and set both aside. Heat oil in stockpot, add
shrimp shells, & fry until they are bright pink. Add 8 cups water and bring
to boil and cook for 5 minutes. Strain and return the broth to the pot
discarding the shrimp shells. Add lemon grass, raw shrimp, Thai fish sauce
and lime juice, and reduce the heat to medium. Simmer for 5 minutes and
skim off any foam. Just before serving, add the coconut milk, red chilis,
green onion and fresh cilantro. Taste and adjust seasoning---you may like
more coconut milk or salt. Enjoy.
Recipe By : SAHolman
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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