Shrimp in Coconut Sauce

Name: Shrimp in Coconut Sauce
Yield: Serves 4
Cuisine: Indonesia
Ingredients: 2 fresh hot chili peppers, stemmed, seeded and chopped; 1 cup/250 ml coconut milk; 1 tsp salt; 2 tsp fresh lemon juice; 1 scallion, cut in julienne; 1 large onion, chopped; zest of 1 lemon; 4-5 fresh basil leaves; 1 tsp ground turmeric; ½ in/1.25 cm piece of fresh ginger, peeled and chopped; 1 cup/250 ml water; 1 lb/500 g raw jumbo shrimp

Preparation info

Serves
4

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

Hot boiled rice is the perfect foil to this spicy dish, Sambal goreng udang, which is Indonesian in origin.

Ingredients

1 lb/500 g raw jumbo shrimp
2 fresh hot chili peppers, stemmed, seeded<

Asia
Indonesia
Dinner
Fish course
Pescatarian
South East Asia
Gluten-free
Spicy

Method

Shell the shrimp. Rinse and dry them on paper towels.
Purée the chili peppers, onion, and lemon zest in a food processor or blender. Transfer to a heavy saucepan; stir in the basil, turmeric, ginger and water. Bring to a boil, reduce heat, and simmer until the water has almost evaporated, 6-8 minutes.
Add the coconut milk and shrimp. Cook gently, stir