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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 |
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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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