Steps
- Peel and devein 1kg of whole raw shrimp. Pound 5 garlic cloves with salt and 1 peeled piece of ginger, 1¼in / 3cm long.
- Heat a little oil in a deep pan over medium heat. Fry the shrimp for 2 minutes, then lift out and set aside.
- Fry 3 sliced onions in the pan until lightly golden. Add the garlic paste, 2 thyme sprigs, and the grated zest of ½ makrut lime. Cook for 3 minutes.
- Add 5 small chopped plum tomatoes and 1 teaspoon of turmeric. Cover and cook for 10 minutes, stirring occasionally.
- Return the shrimp with 75ml of water. Simmer for 5-8 minutes, until the shrimp are opaque and the sauce thickens. Remove the thyme stems.
- Season with salt and pepper. Scatter over 1 bunch of finely sliced scallion greens.