The
spicy shrimps are stir-fried in moments to make a wonderful starter and do not
forget to provide your guests with finger bowls.
Ingredients
450 g
Large shrimps
120 ml
Coconut milk
2 1/2 cm
Fresh root ginger, grated
2 cloves
Garlic, crushed
4 pods
Seeds from green cardamom, crushed
4 tbsp
Ghee or butter
2 tsp
Black mustard seeds
1 tsp
Ground turmeric
1 tsp
Hot chili powder
2 tbsp
Chopped fresh coriander
-
Salt and black pepper
-
Naan bread to serve
Method :
Peel and de-vein shrimps leaving the tails
intact. Rinse under cold running water, drain and pat dry.
Combine ginger, garlic, chili powder, turmeric,
mustard seeds and cardamom seeds in a bowl, then add the shrimps and toss to coat completely
with spice powder.
Heat ghee or butter in a wok until just foaming
and give it a swirl.
Add the shrimps and stir-fry for approx. 1
minute or until they are just turning pinkish.
Stir in the coconut milk and allow to simmer for
approx. 4 minutes until the shrimps are just cooked through.
Season to taste with salt and pepper, sprinkle
over with the coriander and serve at once.
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