Using Herbs and Spices

Vietnamese Recipes & Cuisines (Seafood)

Shrimp and Cauliflower Curry Recipe

This is a basic fisherman's curry from the southern coast for Vietnam. Simple and quick to make, it would usually be eaten from a communal bowl, or from the wok itself, and served with noodles, rice or chunks of baguette to mop up the deliciously fragrant, creamy sauce. Other popular combinations include shrimps with butternut squash, pumpkin or winter melon.

Ingredients : Serves 4

450 g

1

15-30 ml

1

2 cloves

2

1

5 ml

2

10 ml

450 g

1 bunch

1/4 teaspoon

1/4 teaspoon

Raw tiger shrimps, shelled and cleaned

Lime, juiced

Sesame or groundnut (peanut) oil

Red onion, roughly chopped

Garlic, roughly chopped

Green or red Thai chilies, seeded and roughly chopped

Cauliflower, broken into bite-size florets

Sugar

Star anise, pan-roasted and ground

Fenugreek, pan-roasted and ground

Coconut milk

Fresh coriander (cilantro), stalks removed, leaves chopped, for garnishing

Salt

Ground black pepper

Method :
  • In a bowl, toss the shrimps in the lime juice and set aside.

  • Heat a wok or heavy pan and add the oil.

  • Stir in the onion, garlic and chilies. As they begin to brown, add the cauliflower, moving it around the wok for 2-3 minutes.

  • Toss in the sugar and spices. Add the coconut milk, stirring to make sure it is thoroughly combined.

  • Reduce the heat and simmer for 10-15 minutes, or until the liquid has reduced and thickened a little.

  • Gently add the shrimps and lime juice and cook for 1-2 minutes, or until the shrimps turn opaque.

  • Season to taste, and sprinkle with fresh coriander.

  • Serve immediately.

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