Ingredients
- 1 lb shrimp
- 1 slice fresh ginger
- 2 clove garlic
- 1 tsp cayenne
- 1 tsp turmeric
- 2 tsp black mustard seed
- 4 green cardamom pods
- 4 tbsp butter
- 1/2 cup coconut milk
- 3 tbsp cilantro
- 1 pinch salt
- 1 pinch black pepper
Servings: servings
Instructions
- Peel shells from shrimp, leaving tails attached.
- Make slit along back of each shrimp and remove dark vein.
- Rince under cold running water, drain, and pat dry.
- Mix ginger, garlic, cayenne, pepper, turmeric, mustard seeds, and cardamom seeds in bowl.
- Add shrimp and toss to coat with spices.
- Heat wok until hot.
- Add butter and swirl around until foaming.
- Add marinated shrimp and stirfry for 1-1.5 minutes, until they're just turning pink.
- Stir in coconut milk and simmer for 3-4 minutes.
- Season with salt and pepper.
- Sprinkle over cilantro and serve with nan bread.
Recipe Notes
Source: A Flash in the Pan (p46)