Curry Shrimp

Name: Curry Shrimp
Prep time: 20 min
Cook time: 15 min
Total time: 1 h
Yield: 8
Ingredients: 400 g flour; Salt; 120 ml milk; 3 tbsp peanut oil; oil (for frying); 1 bunch spring onions; 40 g ginger; 2 tbsp oil; 40 g coconut flakes; 2 tbsp red curry paste (from the Asian store); 400 ml coconut milk; 300 g raw shrimp (peeled); Salt; ground pepper; 2 tbsp freshly chopped coriander

Prep: 20min

| Servings: 8 | Cook: 15min

Curry shrimp is a recipe featuring fresh ingredients from the shrimp category. Try this and other recipes from Spoonsparrow!

Ingredients

400 g flour
Salt
120 ml milk
3 tbsp peanut oil
oil (for frying)
1 bunch spring onions
40 g ginger
2 tbsp oil
40 g coconut flakes
2 tbsp red curry paste (from the Asian store)
400 ml coconut milk
300 g raw shrimp (peeled)
Salt
ground pepper
2 tbsp freshly chopped coriander

Instructions

1.
Mix flour and salt. Whisk 120 ml water, milk, and 2 tbsp peanut oil together. Add to the flour mixture and knead into an elastic dough. Wrap in cling film and chill for 1 hour. Divide dough into 16 portions. Knead each portion again, roll into circles about 12 cm in diameter, and brush with remaining peanut oil. Preheat oven to 50°C. Heat a little peanut oil in a pan and bake the flatbreads there for about 5 minutes, turning occasionally. Keep warm in the oven.
2.
Clean and finely chop spring onions. Peel and finely dice ginger. Heat oil. Briefly sauté spring onions, ginger, and coconut flakes. Stir in curry paste and pour in coconut milk. Simmer while stirring for 2-3 minutes. Rinse shrimp, pat dry, and add to the sauce. Cook together for 3 minutes. Season with salt and pepper. Fold in coriander. Serve with the wraps.