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Writer's picturebrkt-ברקט

Shrimp With Water Spinach and Mango Salad

I have a big potted lemongrass plant in the garden. When I water it, the scent becomes pronounced. Today it was the last plant in the queue and the first thing I thought of when I saw water spinach on offer this afternoon at the shuk.


BT's Shrimp With Water Spinach and Mango Salad


Ingredients:

For Shrimp:

1 bunch water spinach

4 slices raw galangal

2 clove garlic - crushed

1 red chili

1 stalk lemongrass

1/2 pound (220 grams) raw baby shrimp - cleaned and deveined

1 tablespoon coconut oil

1/3 cup coconut milk or cooking cream (15%)

1 tablespoon Pastis

1/2 teaspoon sugar

juice of 1 lime

3-4 sprigs cilantro

For Salad:

1 large ripe mango

3 small cucumbers

1/2 red onion

1 tablespoon olive oil

juice of 1 lime

ground black pepper

1/4 teaspoon kosher salt


Directions:

For Shrimp:

Wash spinach thoroughly and remove tough stems

Add coconut oil to frying pan

Turn flame to medium

Dice galangal and chili and add to pan

Sauté 1 minute

Smash the root end of lemongrass with a knife

Remove outer leaves and finely dice the tender inside stalk

Add lemongrass and garlic to pan

Add spinach

Sauté 2 minutes

Add shrimp and Pastis

Reduce flame to low and simmer until shrimps are pink

Add coconut milk or cream

Add lime juice and cilantro

For Salad

Slice mango in long strips

Slice cucumber in similar shape

Slice onion into paper thin rounds

Dress with olive oil and lime juice, salt and plenty of ground pepper


Serve with rice, sticky rice or rice noodles


Enjoy! !בתיאבון






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