Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | 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 \N | Lg shirmp, peeled and devein ed (3/4 lb) |
| 24 \N | 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