A very quick and easy recipe that is full of flavours.
You might want to have a fresh baguette handy to scrap away the sauce.
What You'll Need;
1 pack 250g ready-made spinach ravioli
12 large shrimps
2 garlic clove - crushed
2 tbsp coriander - roughly chopped
1 stalk lemongrass - crushed
pinch of chilli powder
pinch of chilli flake
1 cup of coconut milk (or substitute with 1/2 cup cooking cream with 1/2 cup milk)
2 or 3 tbsp fish stock
2 tbsp olive oil
1 tbsp butter
First cook the ravioli according to the package instruction - keep aside.
Peel and devein the shrimp with tail intact. Season with salt and pepper, keep aside
(Remember to keep all the shrimp peeling and head for the sauce)
To prepare the sauce.
In the saucepan, heat 1 tbsp olive oil add the garlic, cook lightly (make sure the garlic is not brown), add the shrimp peeling and the head, let it cooked until pink in colours about 5 min. Then add the coriander, lemongrass, coconut milk and a pinch of chilli powder then add the fish stock.
Let it simmer under low fire for 15 min. Season with salt and pepper to taste. Make sure the sauce is not boiling. Then strain the sauce and keep warm.
Meanwhile, in a different pan, heat 1 tbsp olive oil and 1 tbsp butter.
Fry the garlic with a pinch of chilli flakes then add the shrimps, when the shrimps are almost cooked add the ravioli and half of the coriander and season with salt to taste. Carefully stir the ravioli and put on the serving plate and sauce on top. Sprinkle with fresh coriander to serve.
Note: If you have a frothing wand, before pouring the sauce try froth it, I will make the sauce feel lighter or Simply place your warmed sauce in a jar, screw the lid on very tightly, and shake away! Hold the jar with a dish towel so you don’t burn your fingers. Ideally, the sauce should only fill 2/3 of the jar.