Shrimps in Coconut Sauce

For the shrimp in coconut sauce, the shrimp are peeled at the beginning (the tail fan is left out). Be sure to remove the intestines! Place the peeled shrimp next to each other in a suitable form for marinating.

Peel and chop the garlic and ginger for the marinade. Remove the seeds from the chili peppers and chop them as well. Mix everything together with the stirred tamarind pulp, season with turmeric and salt and pour over the shrimp. Cover and let marinate in the refrigerator for 10-15 minutes.

In the meantime, remove the seeds from the third chili pepper and chop it. Peel and crush the garlic clove.

Now heat oil in a pan and fry the drained shrimp in it for one to two minutes on both sides. Remove from the pan and set aside. Then briefly fry the garlic in the same pan and pour in the coconut milk. Add the chopped cilantro and diced chili and simmer gently for about 5 minutes. If necessary, season with a little salt.

Just before serving, add the finished scampi to the pan, sprinkle with the remaining cilantro and serve the shrimp in coconut sauce best directly in the pan.

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