Last week, I shared two curry powder recipes borrowed from my two friends: Naadu Bentsi-Enchill ’12, who called her curry dish Triple C (Creamy Curry Power), and Miriam Manda ’12, who added a new twist on ordinary pasta sauce by turning it into curried chicken.
This week, I would like to share my own curry powder dish. My goal for this recipe was to imitate a dish I had during the summer in a Malaysian restaurant: grilled shrimp wrapped in banana leaf. Even without access to banana leaf or all the spices of the original dish, the final product ended up delicious in its own way.
Make 2 servings
Takes 20 minutes
Instructions:
In a mixing bowl, first whisk together the coconut milk, egg, corn starch powder, lime juice, and fish sauce. Then mix in the shrimp, ginger, scallions, and chili. Split the mixture onto two pieces of aluminum foil. It might help to place the pieces of aluminum foil on top of a small bowl before adding the mixture, since this will help hold the mixture in place.
Bake the wraps in the oven on 450F for 10 to 15 minutes. The time will vary depending on your oven heat. You can also broil them in your oven, or grill them on an outdoor grill. To prevent a mess in the oven, place the wraps onto a baking pan with a thin layer of water, so that any sauce that leaks during cooking will not burn and stick on the pan.
10 shrimp, peeled and de-veined
1 egg
2 tablespoons fresh ginger, thinly sliced or crushed
1 stalk scallion, cut into 1-inch pieces
1/2 cup unsweetened coconut Milk
1/2 tablespoon fish sauce
1/4 teaspoon limejuice
1 teaspoon chili flakes or thinly sliced jalepenos
1/3 tablespoon curry powder
1 teaspoon corn starch or tapioca powder
2 one-ft sheets of aluminium foil
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