Javanese Sugar Shrimp

This is a wonderful halibut recipe that is moist, tender and covered in amazing cilantro-lime butter. It tastes great and is very good for you.

Ingredients -

35 Medium Prawns
14 Cloves of Garlic, minced
1/2 Large Tomato, diced
2 Heaping Tablespoons Tomato Paste
Juice of 1/3 Lime
Heaping Cup of Javanese Sugar
Heaping Tablespoon of Unsalted Butter
2 Tablespoons Vegetable Oil
2 Tablespoons Soy Sauce
1 Teaspoon Paprika
3/4 Teaspoon Fresh Ground Black Pepper
1/2 Teaspoon Sea Salt
10 Kafir Lime Leaves
1/2 Cup Water

Preparation:

Peel and devein the shrimp keeping the tail on.
Sauté the oil, butter & garlic on high heat until the garlic is golden brown and fragrant.
Add the tomato paste and kafir lime leaves.
Stir until the paste is dissolved.
Add the shrimp and sauté until the shrimp are almost pink.
Add the tomatoes, lime juice, salt, pepper, soy sauce and paprika.
Cook just until shrimp turns bright pink and curls.

Cooking Tip

Kafir Lime Leaves

If you cannot find any Kafir lime leaves in your local grocery store then you can substitute grated lime zest or dried Thai sweet basil.

Cooking Tip

Prawn Suggestion

Always use fresh prawns for this recipe. If you ask your seafood manager at the market he will even shell and devein the shrimp for you to save time while cooking.