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Ingredients: • 1 ½ lbs large fresh shrimp • 4 cups water • 2 red finger-length chillies, deseeded • 4 shallots, peeled • 2 belimbing wuluh (carambola) or 2 tablespoons tamarind juice • Sprigs of fresh parsley or coriander leaves (cilantro), to garnish • Bottled sweet chili sauce, to serve Preparations: • Bring the shrimp and water to a boil in a large saucepan. Immediately reduce the heat and simmer until the shrimp turn pink, 2 to 3 minutes. Quickly drain and plunge the shrimp into a basin of iced water for 30 seconds to stop the cooking. Drain, peel and devein the shrimp. Transfer to a serving platter and set aside. • Grind the chilies, shallots and belimbing or tamarind juice to a smooth paste in a mortar or blender, adding a little time or lemon juice for more sour taste if desired. Set aside • Add the ground paste to the shrimp and toss gently until well coated. Garnish with parsley or coriander leaves (cilantro), and serve with a small bowl of sweet chili sauce on the side Serves 4 to 6 Preparation time: 20 mins. Cooking time: 5 mins
Periplus
