Shrimp and Watercress Millet Porridge with Tamarind Glaze

Bring a small saucepan of water to a gentle simmer.

Add the shrimp and poach for 2-3 minutes until opaque and curled, then remove and set aside.

In the same water, fold in the cooked millet to warm through, creating a light, porridge-like consistency.

Stir in the tamarind paste to create a bright, tangy base.

Remove from heat and immediately fold in the fresh baby watercress, allowing the residual heat to just wilt the leaves.

Plate the porridge in a small bowl, top with the poached shrimp, and garnish with an extra sprig of watercress.

The dish should look vibrant green and golden, smelling of tart tamarind and fresh, peppery greens.