Quantity for 4 servings
|0.5 tbsp||Galangal, bruised|
|1 stalk||Lemongrass, bruised|
|10 whole||Long red chili|
|3 tbsp||Cooking oil|
|1 tbsp||Tamarind pulp, dilute with 3 tbsp water and get rid the seed|
|2 whole||Kaffir lime|
|2 whole||Bay leave|
1Grind shallot, garlic, ginger, turmeric and chili into fine paste.
2Heat oil in a fry pan over medium heat. Add the spices paste, lemongrass and galangal. Saute until fragrant.
3Toss the shrimps until change color then add lime and bay leaves.
4Pour in water, salt and diluted tamarind. Cook until the water boil.
5Remove from the pan and serve with rice.