Ingredients Jump to Instructions ↓

  1. Ingredients :Serves 4

  2. 450 g 1 15-30 ml 1 2 cloves

  3. 2 1 5 ml 2 10 ml 450 g 1 bunch 1/4 teaspoon 1/4 teaspoon Raw tiger shrimps, shelled and cleaned

  4. Lime, juiced

  5. Sesame or groundnut (peanut) oil

  6. Red onion, roughly chopped

  7. Garlic, roughly chopped

  8. Green or red Thai chilies, seeded and roughly chopped

  9. Cauliflower, broken into bite-size florets

  10. Sugar

  11. Star anise, pan-roasted and ground

  12. Fenugreek, pan-roasted and ground

  13. Coconut milk

  14. Fresh coriander (cilantro), stalks removed, leaves chopped, for garnishing

  15. Salt

  16. Ground black pepper

Instructions Jump to Ingredients ↑

  1. In a bowl, toss the shrimps in the limejuice and set aside.

  2. Heat a wok or heavy pan and add the oil.

  3. Stir in the onion, garlic and chilies. Asthey begin to brown, add the cauliflower, moving it around the wok for2-3 minutes.

  4. Toss in the sugar and spices. Add thecoconut milk, stirring to make sure it is thoroughly combined.

  5. Reduce the heat and simmer for 10-15minutes, or until the liquid has reduced and thickened a little.

  6. Gently add the shrimps and lime juice andcook for 1-2 minutes, or until the shrimps turn opaque.

  7. Season to taste, and sprinkle with freshcoriander.

  8. Serve immediately.


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