Spicy coconut shrimps

Name: Spicy coconut shrimps
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Garlic cloves; 1 piece(s) fresh ginger (25-30 g); 1 red chilli pepper; 1/2 Stem lemongrass; 3 TABLESPOONS Coconut flake; 4 TABLESPOONS Salad cream; 2 TABLESPOONS Lime juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Sugar; 600 g large shrimps, raw, without head in shell; 3 TABLESPOONS Oil

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Garlic cloves
1 piece(s) fresh ginger (25-30 g)
1 red chilli pepper
1/2 Stem lemongrass
3 TABLESPOONS Coconut flake
4 TABLESPOONS Salad cream
2 TABLESPOONS Lime juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Sugar
600 g large shrimps, raw, without head in shell
3 TABLESPOONS Oil

Directions

1
Peel garlic and ginger. Wash the chilli pepper, cut lengthwise and remove the seeds. Wash lemon grass and dab dry. Put 1 clove of garlic aside. Finely chop the remaining garlic, ginger, chilli and lemon grass. Mix with grated coconut
2
Chop the remaining clove of garlic very finely as well. Mix salad cream, garlic and lime juice. Season to taste with salt, pepper and sugar. Keep cold
3
Wash the shrimps, peel them down to the tail fin and remove the intestines. Heat the oil in a large pan. Fry the prawns while turning them and sprinkle with salt. Add the coconut mixture to the prawns and fry for approx. 2 minutes. Place the finished prawns on a plate and add the aioli