| How To Cook: |
|
|
1. In a large covered casserole melt the butter in the microwave oven (about 2 minutes).Stir in the flour and then the salt, curry powder, and ginger.
|
2. Blend in the milk and then the coconut milk, gradually. Cook, covered, in the microwave oven until the mixture comes to a boil (about 9 minutes), stirring from time-to-time to keep the flour in suspension.
|
3. In the meanwhile, prepare the shrimp or prawns. Shell, devein, and butterfly the shrimp. When the curry sauce is simmering and thickened, stir in the lemon juice and then the shrimp or prawns.
|
4. Cook, covered, in the microwave oven, stirring occasionally, until the sauce is simmering again and the shrimp are bright pink and tender.
|
5. Overall cooking time maybe shortened by using precooked shrimp or prawns. Serve garnished with green onions over hot cooked rice and condiments, or side-boys, of several types.
|
|
