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Ingredients :
500 g medium-sized shrimps, remove
head
3 tablespoons cooking oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lime juice
1 lemon grass,bruised (white part
only)
1/2 panadus leaf
2 cm cinnamon
1 cardamom
250 cc coconut milk
6 curry leaves
1 clove
5 green chilies
6 carambolas, sliced across 1/2 cm
thick
Spices (ground)
5 red chilies
1 teaspoon cilantro
1/2 teaspoon peppercorns, roasted
1/6 teaspoon cumin
1/2 tablespoon dried carambola
3 cloves garlic
6 shallots
1 teaspoon fresh ginger, chopped
1 teaspoon turmeric, chopped
Method :
Knead the raw shrimps with lime juice,
pepper and salt. Set aside to stand for 15 minutes. Heat a wok with oil
and saute the ground spices, lemon grass, pandanus leaf, cinnamon and
cardamom. Add the shrimps, coconut milk and other ingredients. Simmer
over low heat until the gravy has thickened. Serve hot with steamed
white rice.
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