Serves 6 Siu Mai
- 30 large shrimp, tail on, shell off
- 1/4 tsp Nyonya Curry Powder
- 3/4 tsp freshly ground black pepper
- 1/2 tsp salt
- zest from half lemon
- 4 tbsp butter, cut into chunks
- 4 cloves of garlic, finely minced
- 1 tablespoon shallot, finely minced
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons Worcestershire sauce
- 1/4 cup cognac or brandy (optional)
- 1 spring fresh thyme (garnishing)
- In a bowl, combine the shrimp with Nyonya Curry Powder, ground black pepper, salt and the lemon zest. Toss the shrimp to coat it well.
- In a large frying pan, heat 2 tbsp of butter over medium-high heat until foaming. Stir in the garlic, shallot, lemon juice, and Worcestershire sauce. Sauté for about 2 – 3 minutes, until the garlic and shallot have softened. Then, add the shrimp and sauté until they just turn pink, about 3 minutes.
- If you wish to flambé your shrimp, carefully tilt the pan away from you, pour in the cognac with a ladle and use a long kitchen lighter with a long handle to light the cognac. Let it blaze itself out – this should only take 15 or so seconds.
- Take the pan off the heat and stir in the remaining butter until melted. Serve with lots of crusty French bread, a big green salad (and heck, why not eat that with your fingers too!) and some cold beer. Garnish with fresh thyme.