g shrimps, shell removed
1 large onion
teaspoon fresh ginger, finely grated
tablespoon fresh cilantro leaves, chopped
teaspoon ground turmeric
teaspoon chili powder
tablespoons light sesame oil
tablespoons scallions leaves, chopped
Salt to taste
Rinse and drain the shrimps. Use a food
processor and blend the onions, garlic and ginger to a smooth paste.
Remove the paste from the blender into a small bowl and add the
turmeric, chili powder and salt. Mix well. Heat the wok with cooking oil
until smoking hot. Stir in the blended paste. Cover the pan with a lid
and simmer the mixture, lifting the lid frequently to stir with a wooden
stapula to ensure the mixture is not sticking to the base of the wok.
mixture are well cook and still sizzling, add in the shrimps and mix
well. Sprinkle with the fresh cilantro leaves. Cover and cook for 3
minutes or until the shrimps are properly done. Turn off the heat, stir
in the scallions leaves and serve hot with boiled white rice.