Party Shrimp got its name because of how easy this dish is to cook when you’re entertaining. You can make most of it ahead and then set the whole thing aside, covered in the refrigerator, for a few hours.
It only takes a few moments to reheat and because you wait until then to throw in the shrimp, they stay nice and plump. Serve it on a bed of jasmine rice to soak up the sauce. Read on for the recipe.
Time: 20 minutes
Yield: 4 servings
Equipment: deep skillet or wok, wooden spoon, knife, cutting board
- 1 Tablespoon coconut oil
- ½-1 teaspoon chilli flakes
- 1 teaspoon turmeric
- 2 large shallots, sliced lengthwise
- 2 cloves garlic, crushed
- 1 red pepper, sliced lengthwise
- 1½ cups sugar snap peas, washed and ends snipped
- 1 can coconut milk
- 1 Tablespoon lime juice
- ½ teaspoon salt (or to taste)
- 1½ lbs raw, peeled prawns
- zest of one lime
- Heat the oil in a large deep frying pan or wok on medium heat. Stir in the chilli flakes and turmeric followed by the shallots. Cook and stir until they begin to soften.
- Stir in the garlic and once it is fragrant – about 30 seconds – add the red pepper and snap peas and cook until crisp and bright in colour.
- Add the coconut milk and lime juice, bring to a simmer and then taste and season with the salt.
- Stop here if you aren’t going to eat right away OR
- Stir in the prawns and simmer gently and until they turn pink (about 5 minutes).
- Enjoy on a bed of jasmine rice and garnish each plate with a sprinkle of lime zest.