2
2
3
2
2
6
1/2
1
1
1/2
450
2
1/2
1/4
1/2
|
Teel.
Teel.
cup
Teel.
Teel.
cup
g
Teel.
cup
cup
Teel.
|
Karen Mintzias
Lemon grass stalks, or:
-Lemon zest
Shallots, minced
Garlic cloves, minced
Fresh ginger, grated
Coriander seeds
Yellow or green chilies
-(minced)
Fresh kaffir lime leaves
-(minced), or:
Lime zest
Honey
Unsweetened coconut milk
Shrimp, peeled
Canola oil
Lime juice
Mirin or white wine
Salt
|
|
PREP TIME: 15 minutes COOKING TIME: 10 minutes
1. Remove tough outer leaves and ends of lemon grass and discard. Coarsely
chop lemon grass.
2. Combine lemon grass, shallots, garlic, ginger, coriander, chilies,
cilantro, kaffir leaves, honey and coconut milk in a food processor and
puree until smooth.
3. Heat oil in a large skillet and saute shrimp until opaque, about 5
minutes. Add lime juice, mirin, salt and lemon grass mixture to shrimp.
Continü cooking 3 to 4 minutes until shrimp are done.
Per serving: 276 calories, 10.6 g fat, 34% calories from fat, 173 mg
cholesterol, 0 g fiber.
Source: Delicious! - April, 1993
Typed for you by Karen Mintzias
Stichworte: Thai, Shellfish
|
