Yield: 4 Servings
Measure | Ingredient |
---|---|
1 \N | Onion, minced |
2 teaspoons | Minced fresh ginger |
1 teaspoon | Minced garlic |
1 teaspoon | Asian fish sauce (nuoc mam or nam pla) |
¼ teaspoon | Salt |
2 \N | Thai chiles, chopped |
1 pounds | Medium shrimp, peeled and deveined |
2 teaspoons | Vegetable oil |
1 cup | Unsweetened coconut milk |
¼ cup | Chopped fresh cilantro |
\N \N | Cooked rice |
1. Combine onion, ginger, garlic, fish sauce, salt, chiles and shrimp in medium bowl. Let stand 20 minutes.
2. Heat oil in large skillet over high heat. Add shrimp mixture; stir-fry until opaque. Stir in coconut milk; cook 2 minutes. Sprinkle with cilantro and serve with cooked rice. Makes 4 servings.
PER SERVING WITHOUT RICE: Calories 250, Total Fat 16 g, Saturated Fat 11½ g, Cholesterol 140 mg, Sodium 338 mg, Carbohydrates 7 g, Protein 21 g, Calcium 70 mg, Fiber 1 g
Recipe by Cathy Luchetti's Hot Flash Cookbook Posted to MM-Recipes Digest by Julie Bertholf <jewel1@...> on Jun 03, 1998