200 gram Shrimp peeled
4 tbs. Vegetable oil
2 pcs Chayotes peeled, sliced into 0,5x0,5x 3 cm
3 pcs Red chilies seeded, sliced into strips
3 cloves Garlic slice finely
6 pcs Shallots slice finely
2 cm Galagal crushed
200 ml Coconut cream
100 ml Thin coconut milk Mix 50 ml coconut cream with 50 ml water
2 pcs Salam leaves
1 tbs. Palm sugar
1/2 tsp. Salt to taste
Finely sliced Chayote (the size of 0,5 x 0,5 x 3 cm)
Heat oil in a wok. Stir fry shallots, garlic and chili over medium heat for approximately 2 minutes. Add the chayote and shrimp stir well for additional 2 minutes.
Then add all the other ingredients, thin coconut milk and stir well for another 5 minutes, or until the chayotes are soft but still crunchy.
Finally, pour the coconut cream and let it boil and the liquid is thickened. Remove and ready to serve.