Thai cousine lovers, prepare aprons, this dish is just for you!
We decided to take our Pašmanero on an Asian adventure.
If you have ever watched Thai or Indonesian wok dishes being prepared, then you know that they always have a sweet ingredient in their dishes. For them, it is usually palm sugar in chunks, from which they break off a part and put it on heated oil to melt it. We suggest brown sugar instead, and for an extra twist, try a few drops of sweet fig pashman libre aceto.
When buying coconut milk, take the one in the can, which you will find in the exotic cuisine department, and not the coconut drink.
Namely, to get a creamy sauce, you need thick milk, on top of which a fat layer is created, not just a liquid.
1 kg of uncleaned shrimp or 0.5 kg of cleaned shrimp tails
1 can of coconut milk (400 ml)
4 cm of ginger root
2 cloves garlic
1 red pepper
1 yellow pepper
10 cherry tomatoes
1 tablespoon brown sugar
coconut or sesame oil
A handful of fresh coriander
If you have whole shrimps, clean them so that only the tails remain. In a skillet with a thick bottom or wok, heat the coconut or sesame oil and fry the shrimps so that they are golden brown on all sides. Take them out on a plate.
- Clean and slice the vegetables: spring onions into rings, ginger and garlic into sticks, paprika into strips, halve the tomatoes.
- Pour a little more oil into the pan and heat it very much. Fry all the vegetables at once abruptly.
- Return the shrimp to the pan.
- Add sugar and soy sauce and mix well by scraping along the bottom.
- Pour in the coconut milk and cook over medium heat for about 10 minutes.
- Season with Pašmanero sauce. Try and add a little salt or soy sauce if needed.
- Finally, sprinkle the dish with chopped coriander.
- Serve with cooked rice.