Large prawns in a thick, creamy coconut sauce – yum! The dish is quick to prepare and requires few ingredients. It is a perfect dinner for both weekday- and weekend evenings. Shrimp in coconut sauce is the perfect dish for any occasion.
You will need
4 tbsp canola oil
1.1 lbs large raw shrimp (peeled weight without heads), peeled, cleaned and rinsed
Salt
Freshly ground black pepper
0,8 cups shallots, finely chopped
8 cloves garlic, finely chopped or grated
2.11 cups thick coconut milk
2 tbsp Sambal Oelek, or to taste
1 ½ tbsp Japanese soy sauce
1 ½ tbsp fish sauce
1 ½ tsp honey
Fresh cilantro, finely chopped
How to make it
1. Put salt and pepper the shrimp. Heat up a large frying pan with canola oil and fry the shrimp for about 1 minute per side. They do not need to be fully cooked but should have turned pink. Put them in a bowl and set aside.
4 tbsp canola oil
1.1 lbs large raw shrimp (peeled weight without heads), peeled, cleaned and rinsed
Salt
Freshly ground black pepper
2. Add shallots and garlic and fry them over medium heat while stirring in the same oil as the shrimp until they have softened, about 5 minutes.
0,8 cups shallots, finely chopped
8 cloves garlic, finely chopped or grated
3. Add a little coconut milk at a time. Before each addition, let the sauce thicken.
2.11 cups thick coconut milk
4. Add Sambal Oelek, soy sauce, fish sauce, and honey. Bring to boil and let the flavors merge.
2 tbsp Sambal Oelek, or to taste
1 ½ tbsp Japanese soy sauce
1 ½ tbsp fish sauce
1 ½ tsp honey
5. Add the shrimp and let them boil for a minute or two so that they get warm. Ensure that they do not get overcooked. Sprinkle over chopped fresh cilantro and serve with rice and a vegetable.
1.1 lbs large cooked shrimp
Fresh cilantro, finely chopped
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