shrimps with coconut and rice

Posted July 23, 2020
Serves: 10
Time: 30 mins

Tropical is the trend and summer is the season! Stand out and make the perfect table statement with an unmatched bouquet of sweet and sour flavors!



4 red sweet peppers, diced

1 kg jumbo shrimps

1 kg medium shrimps

4 large onions, cubed


2 tablespoons corn flour

1 liter fresh cream

2 tablespoons concentrated hot pepper

2 tablespoons soy sauce

1 tablespoon mustard (moutarde à l’ancienne)

1 cup cube magi chicken broth, dissolved in one of water

4 tablespoons coconut powder, dissolved in one cup of water


2 garlic cloves, smashed

1 teaspoon cardamom powder

3 cups uncle ben’s rice

3 ¾ cups water

salt to taste


1 cup chopped coriander

6 small spring onions, cut

½ cup chopped basil

How to Cook:


Fry half the onions, peppers and shrimps until shrimps turn pink. Put aside and fry the other half.


Heat all the ingredients (except fresh cream) in a pot and stir until it boils. Then, add the fresh cream. Mix the sauce with the shrimp mixture. Stir it until it starts boiling again.


Soak the rice in water for half an hour.

In a saucepan, add 3 tablespoons of corn oil, then, add the garlic and the cardamom powder. Next, add the rice with water.

Once it starts boiling, reduce the heat and cook until all the water evaporates.

Spread the coriander, onion & basil on the top of the rice & the sauce.

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