Shrimp Salad with Coconut Cream

Category: Soups & Salads, Fish & Seafood


1 cup milk
1 cup grated coconut
1 tablespoon oil
1 teaspoon salt
2 minced shallots
2 chopped sweet peppers
2 tablespoons soya sauce
1 tablespoon chopped peanuts
2 lbs. shrimp (cooked and peeled)


Combine milk and coconut in saucepan and bring to boil. Remove from heat and soak for 30 minutes. Press through a sieve to extract cream. Discard pulp. Heat oil, and fry the shallots and peppers. Remove from heat. Add soya sauce and peanuts. Combine with coconut cream. Arrange shrimps on a dish and pour dressing over them. reserve a few shrimps for decoration and chill slightly to serve.

Serves 4.

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