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Killer Shrimps!

June 14, 2009


You can hunt me down if these shrimps do not get rave reviews.  My dad ate this some where and absolutely loved the dish and so he tried to recreate it at home. This is my recreation of my dad’s recreation. He will not give this recipe away, my friend practically begged him for it, but he wouldn’t give in. So respecting his possessiveness over such delicious recipe, I recreated it myself and I think it came out perfect! Very much alike if not the same as my dad’s recipe.

The ingredients may seem exotic but this is more like a contemporary fusion cuisine as there is butter in it. Don’t be put off by the exotic ingredients just because you are not into international cuisines and prefer a western recipe, because the blend of these ingredients create a dish that has a universal appeal, even if you’re not into exotic cuisines.

I tend to pick shrimps that are on the large side not tiny cocktail shrimps. Tiger Prawns are ideal for this(too lazy get into the whole shrimps and prawns differences.. doesn’t really matter to me:) ). I made 2 lbs. of this for a potluck dinner last night and I was left with 2,  not 2 pounds but 2 shrimps ! They are the ones in the picture – I had it for lunch today.  It is best served with white rice, the sauce is completely edible, so rake up all those herbs and spices and Enjoy! ! !

Here’s the Recipe

2 lbs. Tiger Prawns /Large Shrimps

1/4 cup ginger

4 cloves garlic

3 asian coriander roots*** A must – regular coriander won’t do

1/4 cup pepper corn

1/2 cup unsalted butter

1/2 tsp salt

3 tbsp soy sauce

***Asian Specialty Stores Directory

1. Prepare the shrimps, peel the body leaving the heads on preferably(for flavors) and also leave the tails on.  Cut off the antennae and the sharp spike on the head (can be dangerous). Cut along the spine, not too deep, just enough to get the green veins out. Wash the shrimps and drain them. Set Aside.

2. In a food processor coarsely grind ginger, pepper corn, coriander root and garlic. Set Aside.

3. In a large pot heat up the butter, add ground ginger, pepper corn,  garlic and coriander root when sizzling. Stir and let simmer until aromatic. Won’t be longer than 30 seconds. Add Salt and Soy Sauce and Stir.

4. Add the shrimps turn the shrimps over, for better heat distribution. Don’t stir too much while shrimps are cooking, minimize stirring. Spoon the Sauce with spices mix and pour on the top of the pile, do this a couple of times and cover the pot, turn down the heat and leave for about 10 minutes.

5. Check on the shrimps if the ones on top are not properly cooked, get them to the bottom of the pot. Do this in a gentle folding manner, do not go crazy stirring the shrimps.. This is not a stir fry dish 🙂

You may taste this as you go along so that you get your prefered flavors. Serve with hot plain white rice.. never tried with other rice before but feel free to explore… I have a feeling it will go well with yellow rice too. This recipe will serve about 6 people, with a few other side dishes.

If you feature this recipe on your blog or elsewhere please don’t forget to give me credits, please link back. 🙂



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One Comment leave one →
  1. lailablogs permalink
    June 14, 2009 1:01 pm

    Sounds really delicious .. Laila ..

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