Mauritius Shrimp Samhal

Ingredients

• a pint of freshly boiled shrimps
• three dessertspoonfuls of best salad oil
• two or three finely minced green chillies
• one or more very finely minced shallots
• a little salt
• as much lime or lemon juice as will acidulate it nicely
• a grate of green ginger

Method

1. 1

   Mince shrimps and pound to a smooth paste.

2. 2

   Mix with salad oil, chillies, shallots, salt, and lime or lemon juice.

3. 3

   Add grated ginger for improvement.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 51. The excerpt below is the record exactly as published.

Mauritius Shrimp Samhal. — Mince finely a pint of freshly boiled shrimps and pound them in a marble mortar to a smooth paste ; now mix with them three dessertspoonfuls of best salad oil, two or three finely minced green chillies (or, failing these, cayenne), one or more very finely minced shallots, a little salt, and as much lime or lemon juice as will acidulate it nicely. A grate of green ginger

Cook this with the app: pantry check, scaling, and the assistant.