Jumbo Shrimp With Coconut And Chili

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 tablespoon sesame oil
• 12 ounces large raw shrimp, in their shells
• 2 teaspoons fresh ginger, finely chopped
• 2 garlic cloves, minced
• 1 lime, juice and zest
• 3 teaspoons coriander seeds, crushed
• 1 red bell pepper, cored, deseeded and thinkly sliced
• 6 tablespoons coconut milk
• 2 teaspoons hot chili sauce (or to taste)
• 2 teaspoons sugar
• 1 lettuce, shredded (any lettuce will do but use chinese if available)
• 1 tablespoon basil leaves, shredded
• 1 lime, sliced, to garnish

Recipe

• 1 heat the oil in a large frying pan.
• 2 add the shrimp with the ginger and garlic and cook over a moderate heat for 1 min each side, until they turn pink.
• 3 add the lime zest and juice, coriander seeds, pepper, coconut milk, chili sauce and sugar to the pan. cook for 2 mins then remove the shrimp and keep warm.
• 4 continue to cook the pepper strips for another two mins until they are just cooked and the liquid has almost evaporated.
• 5 serve the shrimp on a bed of chinese lettuce, surrounded by the pepper slices and sprinkled with shredded basil leaves. garnish with lime slices.