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Scampi with Creamed
340g (12oz) scampi, fresh or defrosted
2 x 15ml spoon l2
tablespoons) olive oil
1 bunch spring onions, finely chopped
clove garlic, crushed
1.25cm (1/2") fresh root ginger,
1 x 5ml spoon (1 teaspoon) ground turmeric
1 x 15ml spoon (1 tablespoon) lime juice
150ml l5fl ozl water salt and pepper
1 x 15ml
spoon (1 tablespoon) cornflour (if neccessary)
Cooking time: 7 minutes Ready to eat in less than 10 minutes!
1 Heat the oil in a large frying pan. Add
the onions, garlic, ginger and turmeric, saute gently for 5 minutes
or until soft.
2 Add the scampi and the lime.
3 Grate 35g (1
1/4 oz) of the coconut into the pan. Add water gradually until the
right consistency has been reached. Bring to the boil. If mixture is
too thin, add a little dissolved cornflour to the sauce and allow to
cook until thickened. Season.
4 Serve with rice and raita,
sprinkle with black pepper
Nutritional values per portion (approx) 430 Kilocalories: 33g
Protein; 31g Fat; 5g Carbohydrate; 1g Fibre
Kind Permission © The Sea Fish Industry Authority.
Under a bad cloak there is often a good drinker.
(Miguel de Cervantes)
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