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Ingredients :
500
g shrimps, shell removed
1 large onion
4
cloves garlic
1
teaspoon fresh ginger, finely grated
1
tablespoon fresh cilantro leaves, chopped
1/2
teaspoon ground turmeric
1/2
teaspoon chili powder
3
tablespoons light sesame oil
2
tablespoons scallions leaves, chopped
Salt to taste
Method :
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.
When the
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.
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