Malaysian Shrimp with Pineapples
Malaysian Shrimp
This time of the year I really get into cuisine from the islands. It must be something about the bold flavors, their use of fresh products that really leave a smile on your face wanting more. That is no different with this Malaysian dish.
You get the link to this recipe at the end of this article.
This dish is very easy to make. So lets get started.
Get yourself organized first. For me, I get the shrimp peeled and devained first, then stick them back into the refrigerator. Once that has been done remember to clean your work station to help keep cross contamination down. Next I take the fresh pineapple and cut the top and bottom off, then slice down the sides to take off the skin. From there it is easy to cut away the core. Chop your pineapple into bite size chunks and set in a bowl and again place that into the refrigerator.
At this point begin to assemble the rest of your ingredients, as well as slice your thinly slice your onion. Noe that you have all your ingredients prep’d. You are ready to begin.
Start n a wok or a deep heavy pan, warm the oil over medium-high heat. Add the onions and garlic, and stir-fry for about 5 minutes until onions begin to soften. Once you have done that you can now add the cumin, turmeric, coriander, and red pepper flakes. Stir-fry for 2 minutes. For those who are not aware turmeric is a great spice, it adds a very nice flavor and gives a nice yellow look to what it is added to.
In a bowl combine the soy sauce, brown sugar, and coconut milk. Add to the wok, lower the heat, cover, and simmer for 5 minutes. This will allow the coconut milk to begin thickening and brown sugar to dissolve and merry in the sauce.
Add the shrimp into the sauce. Simmer uncovered for 3 to 4 minutes until shrimp are almost cooked through. Add the pineapple and scallions, and cook 1 minute.
You will now have a thick, creamy coconut based sauce with tons of bold fresh flavors just waiting to be tasted.
You can serve this with rice as the base and spoon the shrimp, pineapples and sauce over top. Garnish with more sliced green onions and served with a spring roll with an Asian dipping sauce.
Optional: I have also added scallops to this dish. Be careful not to over cook them, if you choose to add them in yourself.
Link to the recipes
Malaysian Shrimp and Pineapples
Filed under:
Asian
Malaysian Shrimp
You get the link to this recipe at the end of this article.
This dish is very easy to make. So lets get started.
Get yourself organized first. For me, I get the shrimp peeled and devained first, then stick them back into the refrigerator. Once that has been done remember to clean your work station to help keep cross contamination down. Next I take the fresh pineapple and cut the top and bottom off, then slice down the sides to take off the skin. From there it is easy to cut away the core. Chop your pineapple into bite size chunks and set in a bowl and again place that into the refrigerator.
At this point begin to assemble the rest of your ingredients, as well as slice your thinly slice your onion. Noe that you have all your ingredients prep’d. You are ready to begin.
Start n a wok or a deep heavy pan, warm the oil over medium-high heat. Add the onions and garlic, and stir-fry for about 5 minutes until onions begin to soften. Once you have done that you can now add the cumin, turmeric, coriander, and red pepper flakes. Stir-fry for 2 minutes. For those who are not aware turmeric is a great spice, it adds a very nice flavor and gives a nice yellow look to what it is added to.
In a bowl combine the soy sauce, brown sugar, and coconut milk. Add to the wok, lower the heat, cover, and simmer for 5 minutes. This will allow the coconut milk to begin thickening and brown sugar to dissolve and merry in the sauce.
Add the shrimp into the sauce. Simmer uncovered for 3 to 4 minutes until shrimp are almost cooked through. Add the pineapple and scallions, and cook 1 minute.
You will now have a thick, creamy coconut based sauce with tons of bold fresh flavors just waiting to be tasted.
You can serve this with rice as the base and spoon the shrimp, pineapples and sauce over top. Garnish with more sliced green onions and served with a spring roll with an Asian dipping sauce.
Optional: I have also added scallops to this dish. Be careful not to over cook them, if you choose to add them in yourself.
Link to the recipes
Malaysian Shrimp and Pineapples
No comments
You must be logged in to post a comment.