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Absolutely tantalizing! I didn't have macadamia nuts so substituted almonds. At the last minute, I found I was out of fresh ginger, so I used 1 teaspoon powdered. It turned out spicy, creamy, rich and and wonderfully aromatic. Thanks for posting this, Evelyn!

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Literary Mom April 18, 2006

Absolutely spectacular!!! I used almonds instead of macadamia nuts. Was very well received by my dinner guests. Sent one couple home with the recipe. I will make again and again. I will try with pumpkin or yams next time.

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Amber Jardine March 15, 2004

This was lovely! I'm not a fan of cumin so I was hesitant to try this but I used the whole amount and it was just delicious. I had to use peanut oil and lemon juice since that's all I had on hand. Also, I left the shrimp in the fridge too long and it turned pink -EW! I substituted 1 lb. of button mushrooms cut in half. I can't wait to try it with the shrimp.

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Lil Monkey May 12, 2009

PERFECT!.................. this is as good as it gets! If you want anything better than you'll have to go to a very fine restaurant.

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delilahlisa November 07, 2008

Wonderful! With the exception of using cashew nuts (no macadamia nuts) I followed the recipe as written, and loved the flavour and appearance.

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Sweet Baboo September 18, 2008

The sauce is tasty and the whole dish is so easy to make. i think this might be my first Malay cooking experience, and I'm so happy with the way it turned out. Made on Valentine's Day and served it with a crunchy radish salad, which Troy didn't bother to eat -- "What's the point?" -- though he had seconds of the Shrimp. Will make again!

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Gay Gilmore February 15, 2008

We do not have macadamia nuts here, so I used candlenuts instead, which, I think, actually helps make it more "Asian" tasting. Used fresh coconut milk, and fresh turmeric too, and palm sugar instead of brown sugar. All 4 kids loved this recipe, so this will be made regularly at our home. Thank you so much for yet another wonderful recipe.

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Ilovemy4kids November 20, 2006

Absolutely delicous! Made it as stated with the exception of adding a little bit cornflour mixed in a tiny amount of water at the end of the cooking to bind the sauce. A keeper for sure! BF wants the recipe and he will cook it for his brother's family. Thank you so much, Ev!

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tigerduck July 15, 2006

Very, very good. Plenty of heat but the rice mellows that. I did use less oil than called for but otherwise didn't change a thing. Thanks, evelyn. Great recipe.

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sugarpea August 26, 2004

I am so sorry about this Inkling - obviously it was a typo that slipped past me. You're right, 1 TABLESPOONFUL of salt is excessive, to say the least. I've submitted the correction and hope you'll make this dish as it's meant to be enjoyed, again.

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evelyn/athens September 12, 2003
Shrimp in Spicy Coconut Milk