Sweet Shrimp on Yellow Rice ( Kao Niew Moon Na Gung )

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This recipe may sound a little strange. It is a dessert made from shrimp on a base of (non-spicy) curried rice. A common Thai dish, but the ingredients are not common to desserts!

Ingredients for Yellow Rice
100 gms Sticky Rice
1-2 Teaspoons Turmeric
200 ml Coconut Milk
150 gms Sugar
1 Teaspoon Salt

Ingredients for Sweet Shrimp
100 gms Shrimps
2-3 Garlic Cloves
1 Teaspoon White Pepper
10 gms Coriander Root or Seeds
100 gms Desiccated (Ground) Coconut
150 gms Sugar
1 Teaspoons Salt
2 Tablespoons Oil
2-3 Drops of Orange Food Colouring
10 gms Sliced Kaffir Leaves for Garnish

Preparation
1. To make the yellow rice, soak the sticky rice in warm water, and turmeric and leave for 4-8 hours.
2. Steam the rice until cooked, (approximately 15 minutes).
3. Place the rice in a bowl, mix with the sugar, salt and coconut milk. Leave it to soak up the coconut milk.
4. Now to the shrimp topping. Clean the shrimp, remove the shell and cut down the back to remove the black thread 'gut'.
5. Chop the shrimp into a fine mince.
6. Pound the garlic and coriander root/seeds and white pepper together until well ground up.
7. Fry the shrimp and pounded mixture in a frying pan with a little oil until part cooked, 30 seconds or so is fine.
8. 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.
9. Serve a small bowl of the yellow rice with the sweet shrimp on top and garnish with some slices of kaffie lime leaves.

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