Jesse Bowness
Shrimp Moolie
4 candlenuts, drained 4
1-inch piece wild or regular gingerroot 2.5 cm
1 stalk lemongrass, chopped 1
or grated rind of 1 lemon
1/4 tsp ground turmeric 1 mL
or small piece fresh turmeric
1 tbsp vegetable oil 15 mL
2 large onions, sliced 2
1-1/2-inch piece gingerroot, minced 3.5 cm
1 tsp shrimp paste 5 mL
4 to 6 Karapuleh (dried curry leaves) 4 to 6
1 to 4 green hot peppers, chopped 1 to 4
1 can (14 oz/398 mL) coconut milk 1
salt and pepper to taste
2 lbs large shrimp (prawns), peeled and deveined 1 kg
In blender or food processor, chop candlenuts, 1-inch (2.5 cm) gingerroot, lemongrass and turmeric until a paste forms. Set aside.
In large nonstick skillet, heat oil over medium heat; cook onions and minced gingeroot, stirring, for about 5 minutes or until golden brown. Stir in shrimp paste, curry leaves and hot peppers; cook, stirring, until peppers are softened and mixture is fragrant. Add candlenut mixture and coconut milk, salt and pepper to taste. Bring to boil. Stir in shrimp and boil gently, just until shrimp are pink and opaque. Add a little water to thin if necessary. Makes 6 servings.
