Ingredients
2
cups unsweetened coconut milk (use frozen or fresh, not canned! Canned is
a last resort)
24
extra-large shrimp, peeled and de-veined
7
Tablespoons lime juice
1-1/2
Tablespoons Asian fish sauce
1-1/2
teaspoons sugar (I like using palm sugar, but any sugar will do)
2
small, fresh, hot chilies (you know, the little Asian suckers -- yum!) stemmed,
seeded and finely chopped
4-1/2
Tablespoons finely chopped red shallots or red onion
1/4
cup finely diced firm, ripe mango
2
Tablespoons diced red bell pepper
24
small Boston lettuce leaves, rinsed and patted dry
1.
Bring the coconut milk to a simmer in a medium-sized saucepan, over medium-low
heat. Add the shrimp and poach until they just turn pink, about 2-1/2
minutes. Do not overcook. Remove with a slotted spoon to a bowl.
2.
Toss together 3 Tablespoons of the poaching liquid, the lime juice, fish sauce,
sugar, chilies, shallots, mango and bell pepper in a medium sized bowl.
Toss the shrimp with this mixture, cover with plastic wrap and chill for 2 to 6
hours.
3.
To serve, place a shrimp on a lettuce leaf, spoon some shallot and mango
mixture over it and roll it up.
I
like to put out the bowl with a platter of lettuce leaves and let people wrap
their own.
Also,
reserve that coconut milk -- it makes the base for a GREAT soup afterwards.
Email: jessicafm (at) mindspring.com