Steamed garlic shrimp - goong neung kratiem
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shrimp/Prawns With Shell |
| 2 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| ½ | teaspoon | White Pepper |
| 1 | tablespoon | Maggi Seasoning |
| 8 | Minced Garlic Cloves | |
| 3 | tablespoons | Chopped Cilantro/Coriander Leaves |
Directions
Steaming the shrimp with the shells intact keeps them very moist and juicy.
With the addition of garlic and cilantro this is a favorite Thai style of cooking seafood. ~------------------------------------------------------ ~----------------- Rinse the shrimp and drain thoroughly. Place on a plate that will fit in a steamer. Combine the remaining ingredients with the shrimp.
Place the entire plate of shrimp with the sauce in a steamer. Heat the steamer to boiling then reduce the temperature to medium-high. Continue steaming for 10 minutes. Serve hot.
Maggi seasoning is a sauce which is used in many Asian and Southeast Asian dishes, Maggi seasoning is found in Asian food stores.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini