Salmon, Spinach and Chermoula Rolls
A fresh and tasty dish with a tart, spicy Morrocan marinade.
500g medium shrimp, peeled and deveined, with tails intact
Salt to taste
2 tsp coarsely pounded red chillies
1 tsp tumeric
1 tsp lime juice
1-2 tsp oil
1 cup sliced onions
5 garlic cloves, sliced
2 green finger-length chillies, sliced
1 small cinnamon stick
1 tsp crushed peppercorns
1 small tomato, cut into wedges
1 sprig curry leaves
1. Rub the shrimp with the salt, red chillies, tumeric and lime juice and allow to marinate for 20 minutes.
2. Heat the oil in a wok and quickly stir-fry the shrimp at high heat for around 2 minutes until half done. Remove from the pan and set aside.
3. In the same pan, fry the onions, garlic, green chillies, cinnamon, pepper, tomato wedges and curry leaves for 3 minutes or until crispy.
4. Mix in the shrimp and cook them while tossing to coat the shrimp completely for 3 minutes or until done.
From “The Asian Kitchen”; read our AGFG book review on this recipe compilation of fabulous recipes from every corner of Asia http://www.agfg.com.au/Blog/post/2011/05/17/Book-Review-The-Asian-Kitchen.aspx
Recipes endorsed by Cheong Liew http://www.agfg.com.au/guide/chef-profile/cheong-liew