Yellow fried rice with shrimps and coconut cream
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Filed under My recipes; The rice bowl; coconut & derivatives, shrimps & prawns
The rice is yellow because of the turmeric. Unlike the mixed seafood rice with turmeric and coconut cream recipe, grated fresh turmeric was used for this rice dish. Turmeric belongs to the ginger family but it is not as spicy as ginger. If you want more bite to this dish, you can use a combination of grated turmeric and ginger. That way, you get the beautiful yellow color plus the spiciness.
For a truly Oriental touch, season the fried rice with patis (fish sauce) rather than salt. Not only does patis add a golden reddish tinge to the cooked dish, it also gives it a piquant (some might say pungent) aroma and flavor that you will never get from salt.
To be perfectly honest, I tasted one grain of rice and nothing else because I’m allergic to shrimps. But my husband and daughters had no complaints so I must have done something good. In my family, silence during a meal means, “Don’t disturb me, I’m concentrating on the great chow!”
Serves 4 to 6.
How to cook yellow fried rice with shrimps and coconut cream
Ingredients
4 to c. of cooked rice, cooled (chilled preferably) and lightly mashed to separate the grains
250 g. of shelled fresh shrimps
6 cloves of garlic, peeled and finely minced
1 onion or 2 shallots, peeled and finely sliced
1 piece of turmeric, peeled and grated
12 to 15 pieces of Baguio beans, trimmed and cut into half-inch lengths
1 finger chili, finely sliced
2 tbsps. of finely sliced onion leaves
1/4 c. of coconut cream
1 egg, beaten
6 tbsps. of vegetable cooking oil
patis for seasoning
Heat the cooking oil in a wok or frying pan. Pour in the beaten egg and cook until firm. Transfer the egg to a chopping board, roll and slice as thinly as you can.
In the remaining oil, saute the garlic, turmeric and chili for about 30 seconds. Add the onion and cook for another 30 seconds. Add the shrimps. Season with a tablespoonful of patis. When the shrimps change color, remove with a slotted spoon and transfer to a bowl. Keep hot.
Add the Baguio beans to the oil and cook for about a minute. Add the mashed rice, pour in the coconut cream and stir fry until the rice is heated through. Add the shrimp mixture, season with more patis and cook until well-blended. Turn off the heat, add the sliced onion leaves and sliced egg, toss a few times and serve at once.
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Wow! That looks really good. I love using fish sauce as well – especially when I make Chinese style eggplants. I don’t know, it just gives that Asian saltiness that neither salt nor soy sauce can give. Did you take that picture yourself?
Re “Did you take that picture yourself?”
Yes, I did. If you want to know more about the photos on this blog, read this.
hi ms. connie
in lieu of fresh turmeric, how may teaspoons of turmeric powder instead?
fresh turmerics abound here though but i already have a jar of turmeric powder at home
thanks! i always look forward in reading your recipe blogs.
God bless!
Hi Lala, half a teaspoon will do I think.
This looks really yummy! My family loves anything with gata. Any suggested “ulam” ? Right now nothing else but crispy danggit comes to mind!