FAMILY RECIPE: Braised Curry Lentils with Crispy Shrimp Salad
Ingredients:
2 cups Red Lentils
2 tbsp Coconut Milk
2 cups Vegetable Stock or Water
½ cup Onions, chopped
1 Stack Celery, peeled and diced small
1 tsp Chile Powder
1 tsp Curry Powder
1 tbsp Fish Sauce
2 Scallions Sliced Thin
2 Sprigs of Cilantro
2 oz Sour cream
4 oz Olive Oil
10 U/15 (15 per pound) about 1 oz a piece
3 tbsp Corn Starch
1 tbsp Curry Powder
4 Corn Soft Shells Tortilla
Method of Preparation:
In a hot pot add the 4oz olive oil onions, celery, cook until soft. Then add the lentils stir well add the coconut milk and the stock. Bring to a simmer then turn a little lower. Cook for 10 minutes, cover the pot and set aside for 15 minutes.
With one tablespoon of curry powder and two tablespoons of flour cover the shrimp. Add 6oz of olive oil in a sauté pan when hot place the shrimp in the pan. Let get crispy.
On a plate place the lentils in the middle and put the scallion’s ad cilantro and put the shrimp on top. For the kids warn the Tortillas and fill with the lentils, scallions, cilantro and sour cream.