Shrimp Curry with Bean Sprouts Recipe

Shrimp Curry with Bean Sprouts Recipes

Ingredients :

4 shallots

3 large garlic cloves

1 quarter-sized slice of fresh ginger

2 small fresh red chilies, seeds removed

1/2 stalk of lemongrass or 2-inch strip of lemon zest

3 tbsp peanut oil

1 clove

3 cardamom pods

1/4 tsp fennel seeds

1/2 tsp powdered turmeric

4 Italian tomatoes, seeded and diced

1 lb shelled and deveined shrimp

1/2 lb bean sprouts, trimmed

1 cup canned coconut milk

1 tbsp lightly chopped cilantro

1 tsp salt

2 sliced scallions

lime wedges

Method :

Using a food processor, whirl to a paste the shallots, garlic, ginger, red chilies and lemongrass or lemon zest. Grind in a spice grinder or a mortar and pestle the clove, cardamom seeds, and fennel seeds. Stir in the powdered turmeric. Heat the peanut oil in a wok or large skillet, stir-fry the onion paste, over medium heat, for 10 minutes or until well browned. Add ground spices and tomatoes to wok, cover, and simmer for 5 minutes. Add shrimp and bean sprouts and stir-fry for 1 minute. Stir in coconut milk, cilantro, and salt, and cook for 3 minutes, or until shrimp are opaque. Remove from heat, stir in scallions. Serve immediately with lime wedges.

Serves 4

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