Courtesy of Taking5
5.2oz (150 g), cashew nuts
3 cloves, garlic, thinly sliced
4 shallots, thinly sliced
4 stalks, lemongrass, chopped, and pounded
2 tsp, Belacan (shrimp paste)
2 tbsp, Tamarind paste, diluted in warm water
1 15 oz. can, thick coconut milk
1 fresh chili, sliced, or chopped
(1) Toast cashew nuts till golden brown, set aside.
(2) In small amount of oil, saute garlic, and once golden, remove, and set aside. In the same oil, cook shallots till golden brown, then remove, and set aside.
(3) To that garlic-onion flavored oil, add pounded lemongrass, and Belacan (shrimp paste), and fry briefly (till the mixture becomes intensely aromatic).
(4) Mix 100ml (3.4 fl oz) of coconut milk with the same amount of water, and strained Tamarind-water liquid, and add it to the cooking mixture of lemongrass, and Belacan.
(5) Add shrimp, then further 3.5 oz (100 ml) of thick, leftover, coconut milk from the can, and mix together.
(6) Add half of cooked garlic, shallots, and cashew nuts.
(7) Stir, and serve as soon as shrimp is cooked (try not overcooking it).
Serve garnished with rice, and leftover shallots, garlic, fresh chili, and cashew nuts. Bon Appetit!
(1) If you are not familiar with cups, assume an empty, 15 ½ oz. size can to have 2 cups capacity (1 cup =8oz. =227g.),
tsp = teaspoon,
tbsp = tablespoon,
1lb = 453 grams
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Special Thanks to Town & Country Gardens Contributors: blogger, dive-angel (Karin), flickr, Jasmine&Roses, Rita Crane Photography. Rita Crane, daughter of LIFE magazine photographer Ralph Crane. Her work can be seen on Flickr at Rita Crane Photography or on her website., Taking5, TMR Davies, W.D. Williams