Shrimp In Coconut And Nut Cream

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 1/4 cups breadcrumbs
• 7 tablespoons coconut milk
• 2 lbs shrimp
• 1 2/3 cups stock
• 2 large tomatoes, chopped
• 1 onion, quartered
• 2 red chilies, seeded and chopped
• 4 1/2 ounces dried shrimp
• 3 tablespoons oil
• 2 garlic cloves, crushed
• 1 ounce fresh gingerroot, grated
• 3/4 cup roasted peanuts
• 1/2 cup cashews
• 4 tablespoons coconut cream
• 1 lime, juice of
• salt
• pepper
• fresh cilantro, chopped
• hot chili oil

Recipe

• 1 place the breadcrumbs in a bowl and stir in the coconut milk. leave to soak for at least 30 minutes.
• 2 puree in a blender or food processor, then scrape into a bowl and set aside.
• 3 meanwhile, peel the fresh shrimp and set aside in a cool place.
• 4 place the shells in a pan an dadd the stock and tomatoes.
• 5 bring to a boil and simmer over low heat for 30 minutes, strain into a bowl, pressing the shells against the side of the colander or sieve to extract as much of the flavor as possible.
• 6 reserve the stock, discard the shells.
• 7 put the onion, chiles and dried shrimp in a blender or processor and blend to a puree.
• 8 scrape into a large pan and stir in the oil.
• 9 cook over very low heat for 5 minutes.
• 10 add the garlic and ginger and cook for another 2 minutes.
• 11 grind the peanuts and cashews in a processer till they become a fine powder.
• 12 stir into the pan and cook for about 1 minute more.
• 13 stir in the breadcrumb puree and shrimp stock.
• 14 stir over low heat for 3 minutes, till shrimp are cooked through and the mixture resembles a thin porridge.
• 15 if necessary, stir in a little water.
• 16 season with salt and pepper to taste.
• 17 serve immediately, adding a scattering of chopped cilantro and a couple of drops of chili oil over each portion.
• 18 serve with cooked rice.