Ingredients
1 lbs Shrimp
3 Cups Rice
4 Sweet Peppers
2 Packs of Coconut powder or 1 Can of Coconut Milk
1/2 Tsp Salt
1/2 Tsp Oil
1 Tsp of Ginger ( grated)
1 Medium Carrot (shredded)
1 Cup of Coconut (shredded)
6-7 Eggs
1/2 Tsp of Black Pepper
6 Spring Onion
Firstly Wash and clean shrimp. Season shrimp set aside to marinate (about 20 minutes)
Rice Preparation:
Add 1/2 tbsp of oil into the pot after oil is heated up then add onion,ginger.curry powder, turmeric then stir and cover the pot and let the onions cook for 1-2 minutes, then wash rice and add it to the pot stir rice and let it toast for about 3-4 minutes. After rice is finish toasting then add coconut milk a pinch of salt then stir and cover the pot, turn down the stove on low and let rice steam until it's cooked.
Shrimp Preparation:
Add sufficient amount of oil into frying pot heat oil up and then fry shrimp for 3 mins on each sides, then removed then once they are finish. Clean pot and add about 1-2 tbsp of oil once oil is hot then go a head and stir fry bell peppers for 2 mins then removed the peppers and put them into a bowl set it a side. In a small bowl crack and season eggs and put that a side. In a big enough pot toast shredded carrots and shredded coconut for roughly 5-6 minutes then add seasoned eggs and scramble them in the pot for about a minutes then add cooked rice, soya sauce, shrimp, bell peppers, spring onions, stir and cover pot and let it steam down for 3 mins only after three minutes it is finish.
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