1 lb. shrimp, peeled, rinsed, and patted dry
1” piece fresh ginger, grated
2 cloves garlic, crushed
1 t. Korean chili flakes
1 t. turmeric
2 t. black mustard seeds
3 T. ghee or butter
½ c. coconut milk
salt & pepper
Mix ginger, garlic, chili flakes, turmeric, & mustard seeds in a bowl. Toss with shrimp. Heat a wok until hot. Add the butter and swirl it around until foaming. Add the shrimp and stir-fry for 1+ minutes until they just turn pink. Stir in coconut milk and simmer for 3-4 minutes, until shrimp are done.