Shrimp with Curry Paste

Ingredients

• 1 Shallot
• 1 red chili pepper
• 0.5 tsp chopped cilantro root
• 0.5 tsp chopped lemongrass (white part only)
• 0.5 tsp cumin
• 0.5 tsp Coriander seeds
• 0.5 tsp turmeric (ground)
• 200 g Sugar snap peas
• Salt
• 400 g jumbo shrimp (pre‑deveined and peeled except for the tail segment)
• 2 tbsp peanut oil
• chopped fennel fronds (for garnish)

Instructions

1. 1.

   Peel and dice the shallot. Wash, trim, and chop the chili pepper into pieces. In a mortar, finely crush the shallot, cilantro root, lemongrass, cumin, coriander seeds, and turmeric together.

2. 2.

   Wash, trim, and blanch the sugar snap peas in salted water for about 1 minute; shock in ice water and drain. Rinse the shrimp and pat dry with paper towels.

3. 3.

   Heat the oil in a hot wok and briefly sauté the curry paste. Add the shrimp and cook for about 2 minutes. Stir in the sugar snap peas, season with salt, and serve sprinkled with fennel fronds.