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For flavored bouillon |
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|
1
tablespoon oil |
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2
cloves garlic, finely chopped |
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3
cups/750 ml/1 1/4 pints water |
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4
kaffir lime leaves, or
pared zest of 2 limes |
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1/2 teaspoon white pepper,
more if needed |
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2-4 fresh chili peppers, cored, seeded and cut in thin
strips |
1. Strip and chop leaves from coriander,
reserving stems. Peel and devein shrimp, reserving shells. Cut
dry leafy top from lemon grass and peel away outer layers to
reach moist tender core. Reserve outer layers. Crush core of
lemon grass with flat side of a knife and thinly slice it.
2. Make flavored bouillon: Heat oil in a
medium saucepan, add shrimp shells and sauté until they turn
pink, 2-3 minutes. Add garlic and reserved layers of lemon grass
and sauté, stirring, until fragrant, 1-2 minutes. Stir in water,
reserved coriander stems, lime leaves or zest, white pepper and
half the chilies. Bring to a boil, cover and simmer until well
flavored, 20-25 minutes.
3. Strain bouillon into another saucepan,
stir in coconut milk and bring to a boil. Season shrimp with
salt and add to bouillon with mushrooms and sliced lemon grass.
Simmer until shrimp and mushrooms are just done, 2-3 minutes.
Stir in fish sauce, remaining chilies, lime juice, and chopped
coriander leaves. Taste and adjust hot and sour seasonings.
Serve at once, while still very fragrant.
Quick Fix
If I suspect shrimp, prawns or crayfish are
bland, I often pick up their taste by making a quick seafood
salad: For every 2 cups/375 g/3/4 pound peeled, cooked, chopped
shellfish, combine 1 cup/150 g/5 oz chopped celery, 1/2 cup/125
ml/4 fl oz mayonnaise, 1 medium onion, finely chopped, 4
coarsely chopped hard boiled eggs, the juice of 1/2 a lemon, 1/2
teaspoon paprika, salt and pepper. Add the shellfish and stir to
mix. Season to taste and pile on a bed of salad greens. Serves
3-4.
This Recipe of the Month
selection comes from Anne Willan's
Cook It Right (Reader's Digest,
1998). To order a copy of Cook It Right, call
1-800-788-6262.
