Two-Minute Coconut Shrimp Starter

From Ken Hom’s Travels with a Hot Wok

  My first experience with this delectable starter was at the Lemongrass Restaurant in Bangkok. I was determined to find out how it was made and was pleased to learn how quick and easy it is. The chefs used coconut milk made from scratch but I have found canned coconut milk perfectly acceptable. Imagine my surprise when I was told it was made in the microwave! Truly an "East-meets-West" dish.

Serves 4

8 ounces large raw shrimp (about 8)
2 tablespoons plus 1 teaspoon salt
2 teaspoons sugar
Freshly ground five-pepper mixture (see box) or black pepper
3 tablespoons lime juice
4 tablespoons canned coconut milk

To Garnish
3 tablespoons finely sliced shallots
2 small fresh red Thai chilies (see box), coarsely chopped

  Peel the shrimp and discard the shells. Using a small, sharp knife, remove the fine digestive cords. Rinse the shrimp in cold water with a tablespoon of salt. Drain and repeat. Rinse well and pat dry with paper towel.

  Combine the shrimp with the remaining salt, sugar, pepper and lime juice and mix well. Arrange the shrimp on a small platter. Pour the coconut milk over the shrimp and microwave at full power for 2 minutes. If you don’t have a microwave, set up a steamer or put a rack into a wok or deep pan and pour in 2 inches of water. Bring the water to the boil and lower the shrimp into the steamer or onto the rack. Steam for 3-4 minutes while heating the coconut milk in a separate pan.

  Remove the shrimp to a serving platter. Pour over the coconut milk if you have steamed them. Garnish with the shallots and chilies and serve immediately.

Five Pepper Mixture Five-pepper of five-peppercorn mixture is a fragrant aromatic mixture of whole black, white, pink and green peppercorns and allspice berries. Available in supermarkets, this mix, freshly ground, gives food a wonderful tasty touch. It is popular with fusion cooks and chefs because it bestows an added dimension to recipes. Thai Chilies Fresh chilies can be distinguished by their small size and elongated shape. Thai chilies are small, pointed and very hot and they come in orange, red, green and white. They should look fresh and bright, with no brown patches or black spots. There are several varieties. Red chilies are generally milder than green ones because they sweeten as they ripen. To prepare fresh chilies, first rinse them in cold water. Then, using a small sharp knife, slit them lengthways. Remove and discard the seeds. Rinse the chilies well under cold running water and then prepare them according to the recipe's instructions. Wash your hands, knife and chopping board before preparing other foods, and be careful not to touch your eyes until you have washed your hands thoroughly with soap and water. The seeds are especially pungent and 'hot' to a fault.

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