Sweet Orange Shrimp Filling for Khanom Buang

  • 100 gms (3½ oz) Shrimps
  • 2-3 Garlic Cloves
  • 1 Teaspoon White Pepper
  • 10 gms (1/3 oz) Coriander Root or Seeds
  • 100 gms (3½ oz) Desiccated (Ground) Coconut
  • 150 gms (5 1/3 oz) Sugar
  • 1 Teaspoons Salt
  • 2 Tablespoons Oil
  • 2-3 Drops of Orange Food Colouring

  1. Clean the shrimp, remove the shell and cut down the back to remove the vein.
  2. Chop the shrimp into a fine mince.
  3. Pound the garlic and coriander root/seeds and white pepper together until well ground up.
  4. Fry the shrimp and pounded mixture in a frying pan with a little oil until part cooked, 30 seconds or so is fine.
  5.  Mix the ground coconut with the orange food colouring, add to the frying pan, add the sugar and salt and fry for a further 2 minutes. The sugar will slightly caramelize.