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