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Shrimps in Coconut Recipe
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Ingredients : |
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1 kg
3 tablespoons
1 cup
1 teaspoon
8 cloves
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Raw king shrimps
Desiccated coconut
Coconut cream
Finely chopped fresh ginger
Garlic, finely chopped
Fresh coriander leaves, to
garnish |
Method :
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Preheat the over to slow 150oC.
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Use small sharp scissors, snip down the back of the
shrimps, starting
from behind the head.
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Use a toothpick or your fingers, pull out the intestinal tract.
Leave the heads and shells on.
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Spread the coconut on an oven tray and toast it in the oven for 10
minutes or until it is dark golden, shaking the tray occasionally.
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Remove the coconut from the tray immediately to prevent it from
burning.
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Place the coconut cream, ginger and garlic in a large pan and bring
to the boil.
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Add the shrimps, lower the
heat and simmer, uncovered, for about 5 minutes or until the shrimps are cooked.
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Stir every few minutes so the mixture doesn't catch on the bottom of
the pan.
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Season with salt and freshly ground black pepper to taste, and
garnish with the toasted coconut and coriander leaves.
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Serve with rice.
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