This is posted for the World Tour 2005 event. I'm learning about Australian cuisine, and believe this recipe represents a typical dish, using readily available ingredients. The source is the current Everyday Food magazine. It's slightly modified.
- 1 tablespoon vegetable oil
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, minced
- 1⁄2 teaspoon red pepper flakes (more or less to your own preference)
- 1 lb carrot (halved lengthwise, and sliced)
- 1 (13 1/2 ounce) can coconut milk
- 1 tablespoon cornstarch
- 4 ounces angel hair pasta
- 1 1⁄2 lbs large shrimp, peeled, deveined and tails removed
- 1⁄4 cup fresh lime juice
- kosher salt
- 4 scallions, thinly sliced
- Heat oil in a 3 qrt saucepan over medium-low heat. when the oil is hot, add ginger, garlic, and pepper flakes. Cook for 1 minute, stirring continually. Add carrots, coconut milk and 3 cups water.
- Mix cornstarch and 2 tbsp water in a small bowl until smooth, and add to the pot. Bring the liquid to a boil.
- Break pasta in half and add to the pot. Return the liquid to a boil and reduce heat. Simmer until pasta is al dente and carrots are tender (about 4 - 5 minutes).
- Add shrimp to the pot, and stir until the shrimp is opaque (about a minute). Remove pot from the heat, and stir in lime juice and salt.
- Garnish individual servings with scallions.