Ingredients: (Serves 4)
- 16 raw jumbo shrimps (tiger or king prawns)
- 2 tablespoons freshly squeezed lime juice
- � teaspoon salt
- 3 tablespoons peanut (groundnut) oil
- Lime halves or wedges, to serve
For the spice paste
- 4 kaffir lime leaves, chopped
- 2 tablespoons unsweetened desiccated (shredded) coconut
- 2 fresh red chilies, halved and deseeded (if preferred)
- 3 garlic cloves, roughly chopped
- 3 shallots, roughly chopped
- Thumb-sized piece of fresh turmeric or � teaspoon ground
Method:
Snip off the feelers and legs on the shrimps. With a sharp knife, make a deep slit down the back of each shrimp, being careful to slice through the shell but not all the way through to the other side. Wash and pat with kitchen paper until very dry.
To make the spice paste, using a mortar and pestle, grind together the lime leaves, coconut, chilies, garlic, shallots and turmeric until very fine. Mix with the lime juice and salt. Stuff each shrimp cavity with about 1 teaspoon of the spice paste, and pat in well. Rub any remaining spice paste all over the outside of the shrimps.
Heat the oil in a wok over a medium heat, and shallow-fry the shrimps until they turn pink and opaque; this takes only a matter of minutes. Remove and drain on kitchen paper, and serve hot with a side salad or sliced cucumber, and lime halves or wedges for squeezing over.
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