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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