|Shrimp in Coconut Milk Broth
2 cloves garlic, chopped
1 stalk lemongrass, white part only, finely chopped
1 piece (1 inch) fresh ginger root, finely chopped
Grated rind and juice of 1 lime
3 tablespoons peanut oil
2 tablespoons Asian fish sauce, or to taste
1 tablespoon mirin
1 small habanero, seeded and finely chopped
1 1/2 pounds shrimp, deveined
1 1/2 cups chicken stock
1/2 cup unsweetened coconut milk
1/2 pound sugar snap peas
3 scallions, sliced
1 tablespoon chopped fresh cilantro
In a large bowl, combine the garlic, lemongrass, ginger, lime rind and juice, 1 tablespoon of the peanut oil, the fish sauce, and habanero. Add the shrimp and toss gently. Refrigerate for 30 minutes.
In a wok or large skillet, heat the remaining 2 tablespoons peanut oil over medium heat. When it is hot, add the shrimp and cook, stirring often, for 4 minutes.
Add the stock and coconut milk. Simmer for 3 minutes. Add the peas and cook 2 minutes more. Taste for seasoning and add more lime juice or fish sauce, if you like.
Add the spring onions. Ladle over jasmine rice and sprinkle with fresh cilantro. - Globe Newspaper Company