SHRIMP IN CHILI COCONUT SAUCE
RECIPE FOR SHRIMP IN CHILI COCONUT SAUCE:
1/2 kilo of shrimps
2 cups of first coconut milk (Kakang gata)
4-5 tablespoons of cooking oil
3 cloves of garlic, minced
A medium sized onion, finely chopped
A piece of beef cube
2 pieces of chili pepper (siling labuyo), chopped
Achuete water (a.k.a. Annatto or Achiote)
Salt to taste
Heat the cooking oil in a pan and saute the garlic and onion. Add in the beef cube until it dissolves a little. Pour in the coconut milk then let it simmer until it starts reduce. After that, throw in the chili peppers and a pinch of salt. Add in the achuete water until the desired color of the sauce is achieved just like in the above picture and then let it reduce further.
Once you see that the sauce is starting to form some lumps because of the coconut milk, that's the time that you'll be putting in the shrimps as they get cooked quite fast and we don't want them to be rubbery. Cook it until the sauce is fully lumped and until the oil comes out.
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