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Shrimp in Lemon Grass, Ginger and Coconut Milk

This is one of the recipes from Mrs Susie. If you want to find out more about her have a look at her biography page which she has written. Mrs Susie specialises in Oriental cooking. An important first step in Oriental cooking (which I think is important) is at the end of each recipe.


1 lb. shrimp, large (about 16 - 20 per pound)
1/2 cup water
1 tbs.. lime juice
2 cloves garlic
2 tbs.. ginger, chopped
1/4 cup lemongrass, sliced thin
1 cup red bell pepper, sliced
2 tbs oil
1 cup tomatoes, peeled, seeded and diced
2 tbs.. flour
1 cup unsweetened coconut milk
1/4 cup scallions, chopped
2 tbs.. cilantro, chopped
1/4 cup peanuts, dry roasted and chopped
salt and ground white pepper to your taste
4 cups white rice, cooked


  • Peel and devein the shrimp.
  • Simmer the trimmings in the water for 15 minutes, strain and reserve the liquid.
  • Marinate the shrimp with the lime juice, one clove of garlic sliced thin and a pinch of salt and pepper until needed.
  • In a sauté pan lightly cook the peppers, onions and garlic in 1 tbs oil over moderate heat for 5 minutes, add the flour and cook 3 minutes longer.
  • Add the shrimp stock, tomatoes and coconut milk, reduce the heat so the mixture is simmering, stir until the sauce is thickened and smooth.
  • Season with salt and pepper and keep warm.
  • Drain the shrimp and pat dry, sauté in 1 tbs oil with the lemon grass over medium heat in a non-stick pan until the turn pink.
  • Add the sauce and simmer for 3 - 4 minutes.
  • Place in a bowl and sprinkle first with the scallions, then the peanuts and finish with the cilantro.

Serve with plenty of hot cooked white rice.

Serves 4

Mrs Susie

"I have studied oriental cooking quite a bit and the one thing that makes it different from other styles of cooking is: it is 90% preparation and 10% cooking. It is very important to have everything in the recipe already prepared for cooking before you start cooking.

I take a plate and cut up my ingredients as called for in the recipe and place them on different parts of the plate. Only then do I think about cooking. I will put my oil in the pan and, as the things are called for in the recipe, I will sweep them into whatever pan I am cooking with, cook for as long as called for, then add the next ingredient.

Oriental cooking happens so fast. To stop and cut up the garlic (for example) if I had the ginger cooking in the pan would result in burnt ginger before the garlic is finished.

When I am cooking a ten or fifteen course dinner you should see my kitchen. I have plates all over and all my sauces mixed in bowls and everything is ready to cook before I start cooking. This is the right way to do it and necessary to have a well-timed dinner.

Another thing, get yourself a good cleaver that will not rust. You will be surprised how much you will use this for all your cooking, not just oriental cooking. Do yourself a favor and get a good one. I think I paid $20 for mine but again that was 20 years ago".