As kids, we loved this dish so much. The problem was that Mummy Queen  hardly cooked it. So, whenever she did, there was some sort of secret celebration amongst the kids. We just couldn’t wait for the pot to get off the cooker. Trust me, the pot emptied up in a few minutes. Such coconut-y deliciousness!

Thanks to modernization,  we now have coconut milk in cans but the die hard ethnic foodist in me still imagines that the fresh coconut juice and milk is the real deal.  ? Blame it on Grandma’s idiosyncrasies which I swallowed hook, line and sinker… maybe ?

Not to worry you can use your canned coconut milk.

Now let’s cook!

Step 1:

Firstly, you need to break your coconuts, and then scrape off  the brown skin with a sharp knife.

Then you break them into tiny bits, throw them into the blender, add some water and blend gooooood. ? Pour the liquid through a sieve and set it aside. Let’s call it the first milk.

Repeat the process with a cup of hot water and set the second milk aside.

Step 2:

Now, in a pot, boil some water. When hot, turn off the gas and pour the washed rice into it. Cover for 5 minutes with the lid, then rinse immediately with cold water and drain with a sieve.

Pour the rice into a pot and add the  second milk (1 -2 cups). The second milk is less concentrated than the first milk. (You can use 1 can of coconut milk now).

Step 3:

Add the coconut seasoning if using, the crayfish…you can add more than the 3 table spoons I used ? , seasoning cubes and salt. Blend in with a wooden spatula or cooking spoon.

Now add the onion slices and cook for 10 minutes.

Step 4:

In a bowl, season the shrimps with shrimp seasoning or use half a tea spoon of black pepper, half a tea spoon of garlic powder and salt. Mix nicely.

Add them to a pre-heated pot or pan of vegetable oil…use up to 1 cooking spoon if you wish and fry for 3 minutes, then turn off the cooker to allow the heat do the rest of the cooking. Set aside.

Step 5:

Now, come back to the pot containing the rice.  Add the first thick  coconut milk extract or (use the 2nd can of coconut milk), add the shrimps and the oil in the pan from frying and mix gently. Cover with the lid and allow it cook until it is done. Yaaaay!  ?

Shrimp Coconut rice

Shrimp Coconut rice served with peppered gizzard and veggie corned beef

YOU DON’T WANNA MISS TASTING THIS! Naaaa!

Here’s a handy printable.

Shrimp Coconut Rice

Serves 4

Delicious rice cooked in coconut milk with pan fried spiced shrimps.

Ingredients

1. 3 Coconuts ( scraped & blended) or 2 cans of coconut milk
2. 3 cups of rice
3. 200g shrimps
4. 3 tbsp. ground crayfish
5. 1 tbsp. coconut rice seasoning (optional)
6. 1/2 tsp. shrimp spices (optional)
7. 1/2 onion (thinly sliced)
8. 1 cooking spoon vegetable oil (to fry shrimps)
9. 2 tsp. black pepper
10. 1/2 garlic powder (to fry shrimps)
11. Seasoning cubes
12. Salt to taste

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