Shell the shrimps and steam cook for about 5 minutes. Heat the oil in a pan and season with the chopped ginger. Add the shrimps, pieces of coconut and a pinch of cumin. Sprinkle the preparation with the white wine and allow it to evaporate over a lively heat. After 5 minutes, add the yellow capsicum pepper cut into strips. Allow to flavour for 2 minutes, stirring constantly.
Remove the shrimps from the pan and place them on the serving dish. Stir in the broth, soy sauce and Condy Mì lemon and a dash of curry.
Stir and take off the heat. Pour the sauce over the shrimps and serve hot.