Shrimp Laksa Shooters - cooking recipe

Ingredients

16 None cooked jumbo shrimp
2 tsp peanut oil
1/4 cup laksa paste
1 clove garlic, crushed
1 None kaffir lime leaf, thinly sliced
1/2 tsp ground turmeric
1 None green onion, thinly sliced
1 can (14 oz) coconut milk
1 tbsp lime juice
2 tsp fish sauce
16 None fresh cilantro leaves

Preparation

Peel and devein shrimp, leaving tails intact. Reserve 1/2 of the shrimp shells. Heat oil in medium saucepan on medium heat. Cook shrimp shells, laksa paste, garlic, lime leaf, turmeric and onion, stirring, until fragrant. Add coconut milk and 2 cups water; bring to a boil. Reduce heat to low; simmer, covered, for 10 mins.
Strain through sieve into large bowl; discard solids. Stir in lime juice and fish sauce.
Divide laksa into shot glasses. Place a shrimp over rim of each glass and top with a cilantro leaf. Serve warm.