Asian Home Recipe

Shrimps in Coconut Recipe

Ingredients :

1 kg

3 tablespoons

1 cup

1 teaspoon

8 cloves

Raw king shrimps

Desiccated coconut

Coconut cream

Finely chopped fresh ginger

Garlic, finely chopped

Fresh coriander leaves, to garnish

Method :
  • Preheat the over to slow 150oC.

  • Use small sharp scissors, snip down the back of the shrimps, starting from behind the head.

  • Use a toothpick or your fingers, pull out the intestinal tract. Leave the heads and shells on.

  • 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.

  • Remove the coconut from the tray immediately to prevent it from burning.

  • Place the coconut cream, ginger and garlic in a large pan and bring to the boil.

  • Add the shrimps, lower the heat and simmer, uncovered, for about 5 minutes or until the shrimps are cooked.

  • Stir every few minutes so the mixture doesn't catch on the bottom of the pan.

  • Season with salt and freshly ground black pepper to taste, and garnish with the toasted coconut and coriander leaves.

  • Serve with rice.


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