In a heavy pan at medium heat throw in 5-6 star anise pods, and two good quality cinnamon stick broken into 1″ pieces. Move the spices around in the pan until you can smell their rich aromas releasing.

Add 1T of oil and about 2” of ginger cut into match sticks. Stir fry this all together for 3-4 minutes.

Slide the spices into a medium size pot and cover with 2 cups of water. Bring to a boil and add 1t sea salt,

Pour in 1 cup of basmati rice, stir to distribute, cover and reduce to minimum for 20 minutes.

While the rice is cooking prepare the following ingredients:

1 lb shelled deveined shrimp (cooked or raw)(or tempeh or tofu)
10 cloves of garlic, deep-fried or oven roasted
1 large onion, slice thin, deep fried till dark and crispy
1/4 cup of sesame seeds, toasted
roasted almonds or peanuts

Also, take 2 pieces of the Candied Cherry Peppers and lay them out on their backs. Cut each piece into 4 strips and with a fillet knife running parallel to the cutting board skin the peppers, then slice the long strips into narrower strips and set aside.

Next make a white sauce buy frying 2T of flour in 2T butter, and whisking in 1 cup of stock or milk or water.

Add 4T of Peppermaster Green Curry to the white sauce. Lay the shrimp on top, simmer for one minute then sir them in. (If using raw shrimp, cook for another minute)

Assembly:

Toss the rice lightly, and serve in a layer across each plate. Create a mound in the middle and portion the shrimp onto each plate. Insert the garlic cloves, distribute the fried onion, sprinkle with the sesame seeds and the nuts, and finally adorn with the strips of Candied Italian Cherry Peppers.

Accompany with papadums, samosas or naan, and a small side dish of Edna’s amazing Lime Pickle!

Namaste!

Greg Brooks
Peppermaster

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