Hot Chili Shrimps Recipes

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

1. To make marinade, place black peppercorns, chili sauce, soy sauce, garlic and lemon juice in a bowl and mix to combine.
2. Add shrimps, toss to coat, cover and set aside to marinate for 1 hour.
3. Toss several times during marinating.
4. To make Mango Cream, place mango flesh and coconut milk in a food processor or blender and process until smooth.
5. 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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