500 g of shrimp and coconut mixture
100 g of onion
1 tablespoon of finely chopped garlic
1 teaspoon of chopped cilantro
200 g of ripe tomato
2 tablespoons of olive oil
1 cup of natural coconut milk
20 g of salt
8 leaves of curly lettuce
24 tapioca pearls
1 tablespoon of grated ginger
500 g of shrimp and coconut mixture
100 g of onion
1 tablespoon of finely chopped garlic
1 teaspoon of chopped cilantro
200 g of ripe tomato
2 tablespoons of olive oil
1 cup of natural coconut milk
20 g of salt
8 leaves of curly lettuce
24 tapioca pearls
1 tablespoon of grated ginger
Wash the shrimp well with plenty of water and lime, then cut into cubes and reserve
Grate the onion and reserve
Mince the cilantro and tomato in a blender and reserve
Put olive oil in the pan and heat it over low heat
Add the garlic, sautéing it
Then add the grated onion, the mixture of spices, ginger, and sauté until everything is well mixed
Add the shrimp, salt, and lime, then stir in the coconut milk
Finally, increase the heat and cook until the sauce thickens
To assemble the dish, place a leaf of curly lettuce on one side of the plate and, on top of it, 2 tablespoons of cooked shrimp mixture
On the other side of the plate, place 3 tapioca pearls.
