Make Noor Murad and Yotam Ottolenghi\u0027s recipes for turmeric fried eggs with tamarind dressing, coconut broth shrimp with fried aromatics, and sunshine salad…
7 tbsp olive oil2 Fresno chilies, thinly sliced at a slight angle, seeds and allStep 1
Peel the shrimp — remove the heads and shells and set these aside. Devein the peeled shrimp and refrigerate until needed.Heat the oil in a large sauté pan, for which you have a lid, over medium-high heat. Add the tomato paste and shrimp heads and shells and cook, stirring occasionally, for 3 minutes or until deeply red. Add the garlic, ginger, lemongrass, lime leaves and chilies and cook for 1 minute more, until fragrant.
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