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SHRIMP (Malaysian Recipe)

COOKBOOK: Charmaine Solomon’s Asian CollectionCookbook

Shrimp, aka prawns here in Australia, is very nutritious and has many health benefits. It is low in calories and it provides a high amount of protein and healthy fats including zinc, magnesium, calcium, manganese and iron. They also offer plenty of selenium. Some studies show that this mineral prevents certain types of cancers but further tests are currently being conducted

This is a simple recipe of prawns/shrimp marinated in a tangy spicy paste and fried, served on a bed of rice and yes, I could eat it every day! Enjoy


Serves 4

1 kilo of whole shrimp / prawns

1 large onion, roughly chopped

2 red chilli, remove seeds

1 tablespoon shrimp paste

1 teaspoon of turmeric

1 large tablespoon ginger paste

2 tablespoon peanut oil for paste

1 tablespoon peanut oil for frying

1 handful of parsley, chopped

Salt & pepper

250g rice

1/2 a lemon

Remove the heads of the shrimp and shell and leave the tail attached. Clean out the vein, rinse and set aside.

In a processor, add the onion, red chilli, shrimp paste, ginger paste and peanut oil and process until it has a paste-like texture.

Add the paste to the shrimps/prawns and mix well. Set aside.

Cook the rice as per the package instructions, drain & set aside. A trick for extra flavour is to add a tablespoon of butter in the drained cooked rice, rice must still be hot, allow the butter to melt in the rice, add salt and pepper. Set aside.

Heat a frying pan, add a tablespoon of peanut oil, add the shrimp/ prawns and ensure they are cooking evenly onto the base of the pan. You may need to turn them a number of times. Cook for approx 2-3mins only. Distribute the rice between plates and add the shrimp /prawns over the top, add a splash of lemon. Sprinkle with parsley. It is now ready to serve.

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