Steamed Shrimp with Lemongrass-Coconut Sauce
You have an aesthetic choice to make in preparing this dish, which is great as part of a cool meal in summer. Add a couple of Asian-style salads, like Tomato Salad with Ginger (page 173) or Green Papaya Salad (page 174), and you’re in business. The coconut sauce, with its sugar, lemongrass, and chile—all typical Thai flavors— is wonderfully flavorful but stark white. Adding a large pinch of saffron turns it a glorious yellow and adds the distinctive complexity of that spice, a nice touch. If you prefer, you can use some ground turmeric—whose flavor is bitter but not at all unpleasant—or curry powder. Or just leave the sauce as is. See page 500 for information on Thai fish sauce (nam pla).
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Trim the ends from the lemongrass, then bruise 3 of the stalks all over with the back of a knife. Cut them in half and put them in the bottom of a saucepan with the nam pla. Squeeze the juice of two of the limes into the pot, then throw the limes themselves in there. Top with the shrimp, cover tightly, and turn the heat to medium-high. Cook for 5 to 10 minutes, or until the shrimp are pink and firm. Remove the shrimp and chill.
Step 2
Remove the hard outer layers from the remaining lemongrass stalk and mince the tender core; you won’t get much more than a teaspoon or two. Combine this with the chile, coconut milk, sugar, and saffron in a small saucepan over low heat. Cook, stirring occasionally, until the mixture is a uniform yellow. Remove and discard the chile and chill. Cut the remaining lime into wedges.
Step 3
Taste the sauce and add a little salt if necessary. Serve the cold shrimp topped with the cold sauce and accompanied by lime wedges.
