Café Luna's

Coconut Shrimp

Base:
3 jalapeno’s
½ cup chopped cilantro
1 tablespoon fresh garlic
dash of fish sauce, available at the International section of most groceries
1 cup of lime juice
dash of sesame oil
2 tablespoons sugar
4 cans coconut milk

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1. Blend in all ingredients in blender until rough puree.

2. Refrigerate until ready to use.

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Prawns:

1-2 pounds of cleaned and prepared prawns, about 15-20 per pound

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As an appetizer, to serve, per order:

1. In saute pan, add 4 oz. of above coconut milk stock along with 2 tablespoons (approximately) of shredded coconut.

2. Bring to boil, reduce heat, and add 6 prawns simmering until prawns are just pink and cooked.

Serve on a 8" plate that is garnished with salad lettuce placing the shrimp in the middle, pouring a bit of the sauce over the top.

Sprinkle with fresh chopped tomatoes, minced red onion and cilantro and scallions.

Alternative Serving As a Main Course:

Try serving this as a main course by merely doubling the amount of stock base when preparing the shrimp. You will have enough to serve over cooked rice or even pasta.

To your rice: try the adding a bit of fresh lime zest to the rice water while cooking. Add chopped parsley, scallions, or cilantro when the rice is finished, and maybe a bit of grated carrots for color.

Stir the rice, fluffing it up, and serve the completed prawns on top or to the side. Or in a bowl. Looks good....