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Ingredients Jump to Instructions ↓

  1. Karen Mintzias

  2. 1/4 c Mirin or white wine

  3. 1/2 c Lime juice

  4. 2 ts Canola oil

  5. 1 lb Shrimp, peeled

  6. 1/2 c Unsweetened coconut milk

  7. 1 ts Honey

  8. 1 ts Lime zest

  9. (minced), or:

  10. 1/2 c Fresh kaffir lime leaves

  11. (minced)

  12. 6 Yellow or green chilies

  13. 2 ts Coriander seeds

  14. 2 ts Fresh ginger, grated

  15. 3 Garlic cloves, minced

  16. 2 Shallots, minced

  17. 2 ts Lemon zest

  18. 2 Lemon grass stalks, or:

  19. 1/2 ts Salt

Instructions Jump to Ingredients ↑

  1. PREP TIME: 15 minutes COOKING TIME: 10 minutes 1.

  2. Remove tough outer leaves and ends of lemon grass and discard.

  3. Coarsely chop lemon grass.

  4. Combine lemon grass, shallots, garlic, ginger, coriander, chilies, cilantro, kaffir leaves, honey and coconut milk in a food processor and puree until smooth.

  5. Heat oil in a large skillet and saute shrimp until opaque, about 5 minutes.

  6. Add lime juice, mirin, salt and lemon grass mixture to shrimp.

  7. Continue cooking 3 to 4 minutes until shrimp are done.

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