shrimps, rinse and drain.
Grind to a
puree the onions, garlic and ginger.
When the pureed
is smooth, add turmeric, chili powder and salt.
Heat the sesame oil in a
wide-based saucepan until smoking hot.
in the ground ingredients (the hot oil will splutters violently).
Cover pan and
simmer the mixture, lifting the lid frequently to stir and scrape the
base of the pan with a wooden spoon.
ingredients are well cooked and still sizzling, put the shrimps and stir
the fresh coriander leaves, cover and cook 3 to 4 minutes or until
shrimps are done.
Turn off heat,
stir in the spring onion and serve hot with white rice.