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| Shrimp in Coconut Milk ~ Uhang in Coconut Milk 1 cup fresh shrimp, de-veined 1 can coconut milk 2 tbsp lemon juice salt and pepper to taste 1 cup pumpkin tip leaves (optional) 1/2 onion finely minced 1. In a sauce pan, sauté shrimp with onions, salt and pepper, if using pumpkin tips, add them here. 2. When the shrimp is pink, add lemon then slowly add coconut milk so it does not curdle. Bring to a simmer. Serve with white rice. If you want a red sauce, add 1 finely chopped tomato instead of pumpkin tips. |
