-
De-vein the
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.
-
Carefully put
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.
-
When the
ingredients are well cooked and still sizzling, put the shrimps and stir
well.
-
Sprinkle with
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.