This week has been Thai food week at our house.
Seems like when you take the trouble of stocking up on fresh chilies, coriander, ginger, lemon grass and lime, you might as well make Thai food a couple of nights since these ingredients are used in a lot of different Thai dishes.
You need:
1 large pomelo fruit – or alternatively, you can use 2 “sweetie” grapefruits
300 grams shrimp (wanami or pop corn shrimp)
1 cup roasted cashew nuts
1 large red onion
3 cloves of garlic
1 stalk of lemon grass (outer layers removed and “woody” end cut off)
Juice from 2 limes (grated zest too, if organic!)
2-3 heaped table spoons of sweet chili sauce
Fish sauce to taste (about 1-2 table spoons)
To make:
Peel the pomelo fruite, removing all the fruit meat, set aside in a bowl
(I wish I was that thick skinned!)
As finely as you can, chop the lemongrass.
Mince the garlic and cut the onions into small strips.
You then roast these onions and the garlic in a bit of neutral oil: Slowly, carefully and lovingly. (Like porcupines make love!) Give them time to get soft and caramelize.
Once the onions are tender and lovely, you add the shrimp and everything else, apart from the coriander: Fish sauce, chili sauce, lime juice, cashews and lemon grass. Crank up the heat and let it simmer for about a minute. Not too long. Now give it a minute to cool off. Just a minute.
Serve on the pomelo with extra chili and heaps of coriander.
Ta-daaa!
Alternatively, you can boil some noodles, skip the pomelo and mix the whole-shrimpiness in with the noodles. That’s yummy too. You serve it as an entree or as one of many little dishes.
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