500 grams
150 grams
8 cups
20 grams
60 grams
10 grams
60 grams
20 grams
250 grams
100 grams
30 ml
10 grams
6 grams
6 grams
200 grams
30 ml
30 grams

shrimps, washed and drained
squid, cleaned then sliced into 1-inch pieces
water or chicken stock
galangal, sliced
lemongrass stalk, pounded and cut into 2-inch pieces
garlic, sliced
shallots, sliced
kaffir lime leaves
mushrooms(straw, oyster or button), halved
tomato, chopped
fresh lime juice or to taste
palm or brown sugar, to taste
green finger chili, sliced diagonally
red finger chili, sliced diagonally
Franklin Baker Creamed Coconut
Fish Sauce or to taste
fresh coriander leaves
Bird’s eye Chili – to taste

1. To prepare the shrimps, detach the heads and peel (keeping the tails intact). Devein shrimps then place in a clean bowl. Chill until needed. Refrigrate the sliced squid.

2. Meanwhile, place the heads and shell in a pot. Add the water and bring to a boil. If preferred, you may also use some chicken stock. Strain the broth and pour the liquid back into the same pot. Place over high heat. Add the galangal, lemongrass, garlic and shallots and boil for 3 minutes

3. Add the kaffir lime leaves, mushrooms, tomato, lime juice, palm or brown sugar, chilies and the Franklin Baker Creamed Coconut. Stir well.

4. Add the shrimps, squid and fish sauce. Adjust seasonings if necessary. Cook just until the shrimps turn pink. Do not overcook

5. Remove from heat and transfer to a serving bowl. Top with fresh coriander leaves. Serve immediately.