Ingredients:
- 500 gr shrimp, deveined but keep the tail
- 2 indian bay leaves
- 1 lemon grass, bruised
- 2 kaffir lime leaves
- 2 cups thick coconut milk
- 1/2 onion, sliced
- 2 tsp lime juice
- 1 tbs vegetable oil
Spice paste ingredients:
- 5 garlic cloves
- 5 shallots
- 1 tsp coriander
- 2 cm ginger
- 3 candle nuts
- 1 cm turmeric
- salt to taste
Directions:
- Rub shrimp with lime juice. Set aside for 10 minutes. Wash and dry up.
- Grind spice paste ingredients with a spice grinder or mortar and pestle.
- Saute onion slices in a wok until fragrant. Add spice paste and constantly stir. Pour the coconut milk. Bring to a boil.
- Add shrimp and lemon grass . Cover with a lid. Let it simmer and stir occassionaly until the shrimp turns red.
- Add Indian bay leaves and kaffir lime leaves. Stir to combine. Remove when the shrimp is done.
- Dispose of lemon grass and the leaves before serving. Garnish with fried shallots, if desired.