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For his elegant hors d'oeuvres, Zang Toi marinates shrimp in a spicy coconut milk mixture, then serves them on toast squares moistened with a little crème fraîche. More Delicious Shrimp Dishes

January 2011

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Credit: © Michael Turek

Recipe Summary

total:
45 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a mini processor, puree the nuts, shallots, garlic, chiles, lemongrass, ginger, lime juice and sugar. Transfer the paste to a bowl and stir in the coconut milk, pepper and 1/2 teaspoon of salt. Add the shrimp and turn to coat with the marinade. Cover and refrigerate for at least 4 hours or overnight.

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  • In a nonstick skillet, heat the oil. Add the shrimp and season with salt. Cook over moderately high heat until the shrimp are golden and just cooked through, 3 minutes. Spread each toast with crème fraîche and top with a shrimp. Garnish with cilantro and serve.

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