SHRIMP AND CHAYOTE IN A COCONUT-TAMARIND SAUCE
Steps:
- Put the coriander seeds and peppercorns into a small, cast-iron frying pan and set over medium heat. Stir the spices until they emit a roasted aroma and turn half a shade darker. Empty into a clean coffee-grinder or other spice grinder and grind as finely as possible. Put in a bowl. Add all the remaining ingredients for the sauce and mix well with a small whisk.
- Just before eating, put the oil in a large, preferably non-stick saute pan and set over medium-high heat. When very hot, put in the mustard seeds. As soon as the seeds begin to pop (a matter of seconds), put in the shallots. Stir and fry for 30 seconds. Put in the garlic and ginger and continue to stir and fry for 30 seconds or until the shallots have browned a bit. Put in the shrimp and stir a few times. Add the chayote. Continue to stir and cook for a minute. Sprinkle lightly with a little salt, pepper and cayenne. Stir to mix. Add the coconut milk mixture and turn the heat down to medium low. Stir and allow the shrimp and chayote to cook through gently. As soon as the shrimp are opaque, stir in the basil and serve.
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Susan Melancon
[email protected]I had some leftover sauce, so I used it to make a stir-fry the next day. It was delicious!
Natalia Pinterova
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. It's perfect for a special occasion.
Just For You
[email protected]I'm not a fan of coconut, but I still enjoyed this dish. The tamarind sauce was the perfect balance.
Md Kadir
[email protected]This recipe is a great way to introduce kids to new flavors.
Qader Nazari
[email protected]I'm allergic to shrimp, so I used tofu instead. It was still delicious!
Dunamis Joaquin
[email protected]This dish is a bit pricey to make, but it's worth it for a special occasion.
John Cobb (Cobb)
[email protected]I didn't have any chayote, so I used zucchini instead. It turned out great!
robin mccall
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler dishes in the future.
Gauthier Dawens
[email protected]I'm not sure what went wrong, but my dish didn't turn out as good as I expected. The sauce was too thin, and the shrimp were overcooked.
Magar Sunil
[email protected]This recipe is a bit spicy for my taste, but I still enjoyed it. I think it would be great for a party or potluck.
Apple Teema
[email protected]I made this dish for my husband's birthday, and he loved it! He said it was the best shrimp dish he's ever had.
fast
[email protected]This dish is a great way to use up leftover shrimp. I also added some chopped vegetables, and it was a great way to get my kids to eat their veggies.
Rajbal Maden
[email protected]I'm not a big fan of chayote, but I really enjoyed this dish. The coconut tamarind sauce made all the difference.
Kavisha Liyanage
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a delicious and impressive dish.
Adil Jutt
[email protected]I made this dish for a party, and it was a huge success. Everyone loved it!
M Danish Joyo M Danish Joyo
[email protected]This is one of the best shrimp dishes I've ever had. The coconut tamarind sauce is to die for.
Esther Vihlborg
[email protected]I wasn't sure what to expect from this dish, but I was pleasantly surprised. The flavors were amazing, and the shrimp and chayote were cooked to perfection.
Waleed Ameer
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit with my family and friends.
Sourav Rahman
[email protected]I followed the recipe exactly, and the dish turned out great! The sauce was especially good, with a nice balance of sweet and sour.
Google Sucks
[email protected]This dish was absolutely delicious! The shrimp and chayote were cooked perfectly, and the coconut tamarind sauce was rich and flavorful. I will definitely be making this again.