Jumbo Shrimp With Coconut and Chili

The sweet, sour and spicy flavors of Thai food give the tastebuds an Oriental treat in this pretty appetizer. The amount of chili can be varied according to taste.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1  tablespoon  sesame oil
• 12  ounces  large raw shrimp, in their shells
• 2  teaspoons fresh ginger, finely chopped
• 2  garlic cloves, minced
• 1  lime, juice and zest
• 3  teaspoons  coriander seeds, crushed
• 1  red bell pepper, cored, deseeded and thinkly sliced
• 6  tablespoons coconut milk
• 2  teaspoons hot chili sauce (or to taste)
• 2  teaspoons sugar
• 1  lettuce, shredded (any lettuce will do but use chinese if available)
• 1  tablespoon basil leaves, shredded
• 1  lime, sliced, to garnish

Directions

1. Heat the oil in a large frying pan.
2. Add the shrimp with the ginger and garlic and cook over a moderate heat for 1 min each side, until they turn pink.
3. Add the lime zest and juice, coriander seeds, pepper, coconut milk, chili sauce and sugar to the pan. Cook for 2 mins then remove the shrimp and keep warm.
4. Continue to cook the pepper strips for another two mins until they are just cooked and the liquid has almost evaporated.
5. Serve the shrimp on a bed of chinese lettuce, surrounded by the pepper slices and sprinkled with shredded basil leaves. Garnish with lime slices.