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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Malaysian

• Dietary Style

• Preparation Time

  Cooking Time - 40 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Bring the rice, water, sliced shallots, coconut cream, ginger, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Meanwhile, place the chopped shallots, dried chile peppers, minced ginger, and shrimp paste in a blender and process to a thick paste. | 2. Heat vegetable oil in a large skillet over medium-high heat. Cook and stir chile paste until fragrant. Stir in sugar, tamarind juice, and salt, then toss in onion and shrimp and simmer until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Serve over the hot rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basmati rice	2	cups	uncooked rinsed drained	1350.5	295.815	26.381	2.4419999999999997
water	1 3/4	cups		0.0	0.0	0.0	0.0
shallot	3		sliced	345.6	80.64	12.0	0.48
coconut cream	1	cup	unsweetened	792.0	15.96	8.712	83.23200000000001
ginger root	1	slice	sliced	1.76	0.3909	0.04	0.0165
salt	1 to taste	teaspoon		-	-	-	-
shallot	6		chopped	345.6	80.64	12.0	0.48
red chile pepper	15			18.75	4.1297	0.8766	0.2062
ginger	1	piece	minced	1.76	0.3909	0.04	0.0165
shrimp paste	1	tablespoon		-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
white sugar	1	tablespoon		48.762	12.5975	0.0	0.0
tamarind juice	1/2	cup		71.535	18.4861	0.113	0.1506
salt	to taste			-	-	-	-
onion	1		sliced	64.0	14.944	1.76	0.16
shrimp	1	pound	peeled deveined	385.3342	0.0	91.1202	2.312

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.