Steamed shrimp curry

Yield: 6 Servings

Measure Ingredient
1 Shallot, peeled and minced
1 teaspoon Minced jalapeno pepper
½ teaspoon Salt
1 teaspoon Sugar, granulated
1 teaspoon Curry powder
¼ teaspoon Ground turmeric
3 tablespoons Unsweeted coconut milk
24 Lg shirmp, peeled and devein ed (3/4 lb)
24 Sm basil leaves, preferable thai basil

Combine the shallot, chili, salt, sugar, curry, and turmeric in a mortar or food processor and make a paste. In a large, shallow bowl, mix paste with coconut milk. Add shrimp, coat well. Marinate 20 minutes at room temperature. Heat water in saucepan, wok, or steamer.

Place shrimp in single layer in steamer basket, cover and steam till just pink, 3-5 minutes. Remove shrimp and arrange on plate, garnish with basil leaf.

Yield: 4-6 appetizer servings

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