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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I'm learning about Australian cuisine, and believe this recipe represents a typical dish, using readily available ingredients. The source is the current Everyday Food magazine. It's slightly modified. Ingredients:
1 tablespoon vegetable oil |
1 tablespoon fresh ginger, grated |
2 garlic cloves, minced |
1/2 teaspoon red pepper flakes (more or less to your own preference) |
1 lb carrot (halved lengthwise, and sliced) |
1 (13 1/2 ounce) can coconut milk |
1 tablespoon cornstarch |
4 ounces angel hair pasta |
1 1/2 lbs large shrimp, peeled, deveined and tails removed |
1/4 cup fresh lime juice |
kosher salt |
4 scallions, thinly sliced |
Directions:
1. Heat oil in a 3 qrt saucepan over medium-low heat. when the oil is hot, add ginger, garlic, and pepper flakes. Cook for 1 minute, stirring continually. Add carrots, coconut milk and 3 cups water.
2. Mix cornstarch and 2 tbsp water in a small bowl until smooth, and add to the pot. Bring the liquid to a boil.
3. Break pasta in half and add to the pot. Return the liquid to a boil and reduce heat. Simmer until pasta is al dente and carrots are tender (about 4 - 5 minutes).
4. Add shrimp to the pot, and stir until the shrimp is opaque (about a minute). Remove pot from the heat, and stir in lime juice and salt.
5. Garnish individual servings with scallions.
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