Grilled Shrimps with Jocelyn's Fried Rice

Grilled Shrimps with Jocelyn’s Fried Rice

1 kg medium shrimps, peeled and deveined
1 cup coconut milk
Fresh lemon grass stalks, cut into 1 1/2 inch pieces
Salt & black pepper to taste
A sprinkle of brown sugar

Soak the cleaned shrimps in the coconut milk for 1 hour minimum. Thread the shrimps into wooden skewers, placing a piece of lemon grass between each shrimp. Grill or barbecue till tender.

Jocelyn’s Fried Rice :

2 cups basmati rice, cooked
1/2 tsp minced garlic
1/2 tsp minced fresh ginger
1 tbs green capsicum, finely chopped
1 tbs red capsicum, finely chopped
1 tbs yellow capsicum, finely chopped
1 tbs white onion, finely chopped
1 tbs spring onions, finely chopped
1 tbs green peas, cooked
1 tbs sesame oil
1 tbs vegetable oil
Salt to taste

Stir fry the onions, garlic, ginger and spring onions in the sesame oil and vegetable oil until the onions are translucent. Add the remaining ingredients, stir fry a further 3 minutes, then add the rice, mix well until everything is well combined. Serve with the grilled shrimps. Enjoy šŸ™‚

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