Coconut Milk Shrimps Recipe

500 g

2

1 stalk

400 ml

200 ml

Ground

15

300 g

100 g

3

2 cm

1

2 stalks

1 tablespoon

Big shrimps

Large tomatoes, cut into small pieces

Ginger flower, sliced (bunga kantan)

Thin coconut milk

Thick coconut milk, 1 coconut

Salt to taste

Sugar to taste

Dried chilies, soak in hot water till soft

Shallots

Garlic

Candlenuts

Turmeric

Galangal, sliced

Lemon grass (white part)

Dried shrimp paste (belacan)

• Heat 1/2 cup oil.

• Stir fry the grounded ingredients until fragrant.

• Pour in the thin coconut milk, tomatoes and ginger flower.

• Bring to boil.

• Add the shrimps and thick coconut milk.

• Add salt and sugar to taste.

• Bring to boil and serve hot.

Note : Do not cover the lid while cooking the shrimps so that the juice of the meat is sealed in. Thin coconut milk is the second extraction with shredded fresh coconut and water which is considerably thinner than the thick milk from the first extraction.