Aromatic Spicy Thai Shrimp Floats on Coconut Milk Bath Playtime
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Aromatic Spicy Thai Shrimp Floats on Coconut Milk Bath Playtime
Fancy an “amuse-bouche” appeteaser for greater things to come? This very first romantic sexy recipe.
Oh, do I need to mention that this bath fun is for playing and not for getting clean? … surely not! Cleopatra eat your heart out, this bath is with luscious creamy coconut milk! Now, if the two of you deliciously snuggle in this bath, it even tastes good as your mouths roam … I let your imagination wander….
What’s more you have some aromatic spicy Thai shrimp lettuce floats to nibble on as well. Add some floating candles and burn some of your favourite essential oils such as tangerine and ylang ylang in a pretty burner; surround yourself by your favourite sounds, and the two of you will create some special memories. Just a word of caution … munch the floats soon before they capsize … have a good laugh and above all have fun!
Here’s the recipe for the shrimps and the Thai sweet chilli sauce so you can make loads of yummy little boats:
Ingredients for shrimps or prawns:
2 lb Extra large shrimps or prawns
Shrimp / prawn marinade:
3 Cloves of garlic finely chopped
1 Piece fresh ginger finely chopped
1 Hot chilli pepper (seeded if necessary) finely chopped
2 Tb of finely chopped roots and stems fresh cilantro (coriander)
1 Tb of Thai fish sauce or soy sauce
1 Tb of lime juice
1 Tb of honey
1 Tb of rice vinegar
1 ts of sesame oil
Method:
Cut the heads off the shrimps or prawns, but leave the tails on.
To peel raw shrimps, start underneath, where their legs are attached.
Devein by making a shallow slit down the middle of the back to expose the black intestine.
Lift out the black vein with the point of a paring knife and wipe it off on a paper towel. You can also rinse it out under cold running water.
Next, mix all the marinade ingredients and add the shrimps into the marinade. Do not leave them in there for too long. Half an hour is more than enough for them to catch some flavours.
Sweet Chilli Sauce:
Ingredients:
Sambal Oelek or some other coarse chilli pepper sauce (amount according to taste)
4 chopped small Thai chilli peppers
175g of sugar
200ml of water
100 ml of rice wine vinegar
2 Tb of chopped garlic
1 ts of chopped ginger
2 Tb of grated carrots
1 ts of salt
The juice of 1 whole lime
1 squashed stalk of lemon grass (you remove that one before serving – it’s just to infuse the flavours)
2 Tb of fish sauce
Some slurry* for preferred consistency
Method:
I a saucepan bring the water, rice wine vinegar sugar and chopped Thai green chillies to boil. Once boiling add the Sambal Oelek, garlic, ginger, etc. (the rest of the ingredients).
Then add the slurry to the desired consistency.
Presentation:
Cut some spring onions (green salad onions) into very narrow long slices, and the same with carrots, lemongrass and slightly larger red chillies; add some fresh coriander (cilantro). Male boats out of cup shaped salad leaves (e.g. iceberg
………….. nearly forgot to mention, well for the coconut milk bath, just ad several tins / cans of coconut milk into the running bath water. As a side benefit to delicious bath play time, coconut milk is a brilliant moisturizer, so your sking will love it!
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* A slurry is a thin paste made of corn starch and water, used to thicken soups and sauces.
• Put about 2 tbsp. of water into a small mixing bowl.
• Add about 1 tbsp. of corn starch to the water.
• Whisk the corn starch and water mixture thoroughly with a fork.
• Tilt the bowl as you whisk to make sure all corn starch lumps are incorporated into the slurry.
• Pour the slurry slowly into the heated liquid as indicated in the recipe and stir as the mixture simmers and thickens. If the mixture is too thin, add a small amount of slurry at a time until it reaches the desired consistency.
