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Hot Chili Shrimps Recipes
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Ingredients : |
1.5 kg uncooked large shrimps,
shelled and deveined, tails left intact
Mango Cream :
1 mango,
roughly chopped
3 tbsp
coconut milk
Chili Marinade :
2 tsp cracked black peppercorns
2 tbsp chili sauce
1 tbsp soy sauce
1 clove garlic, crushed
1/4 cup lemon juice |
Method :
- To make marinade, place black
peppercorns, chili sauce, soy sauce, garlic and lemon juice in a
bowl and mix to combine.
- Add shrimps, toss to coat, cover
and set aside to marinate for 1 hour.
- Toss several times during
marinating.
- To make Mango Cream, place mango
flesh and coconut milk in a food processor or blender and process
until smooth.
- Drain shrimps and stir fry in a
lightly oiled preheated frying pan or on a lightly oiled barbecue
for 3-4 minutes or until shrimps just change color.
Serves 4 - 6
Note :
Coconut milk can be purchased in a number
of forms: canned, or as along life produce in cartons, or as a powder to
which you add water. Once it is opened it has a short life and should be
used within a day or so. It is available from Asian food stores and some
supermarkets.
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