Rice and grains
Fried Shrimp or Prawns with Rice and Vegetables
A tasty, practical recipe for fried shrimp or prawns with rice and vegetables, perfect for the whole family.
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Recipe story
Ingredients for the prawns or shrimp:
Fresh or frozen prawns or shrimp
Flour
Salt
Ground cumin
A pinch of garlic powder
1 egg
1 cup crushed crackers or breadcrumbs
How to prepare the fried prawns:
After washing the prawns well, coat them one by one in flour. Add a pinch of salt, a pinch of ground cumin, and a pinch of garlic powder to the flour before coating the prawns.
Then dip the prawns in beaten egg and coat them with crushed crackers or breadcrumbs, then place the prawns in the refrigerator until frying time.
Ingredients and method for the rice:
In a pot over the heat, add a little vegetable oil, then add 1 medium tablespoon curry powder and 1 teaspoon fish seasoning or shrimp seasoning. Add as well 1 teaspoon ground cumin and a pinch of garlic powder. Stir the spices, then add the rice without soaking; for each cup of rice, you will need 1 1/2 cups of water, and the quantity depends on need and preference.
When the rice comes to a boil, add the vegetables such as corn, peas, sliced mushrooms, carrots, and bell pepper cut into small cubes.
Leave the rice and vegetables to cook over low heat without stirring so the vegetables keep their shape and do not turn mushy.
Meanwhile, fry the prawns in hot oil. When the rice is cooked, place the prawns on top of the rice, garnish the dish, and serve as desired....
You can prepare two types of sauce to serve alongside the fried prawns with rice and vegetables.
First sauce: 1 tablespoon mayonnaise, 1 tablespoon yogurt, 1 teaspoon lemon juice, and a pinch of salt, chili, and black pepper.
Second sauce: 1 tablespoon mayonnaise with 1 tablespoon ketchup, a pinch of salt, finely chopped pickled cucumber, and chili or hot sauce, حسب الرغبة.
Recipe for fried shrimp or prawns with rice and vegetables by the cook and friend of the Shou Tabkhin Today website:
Naima Ibrahim
Click on Naima's name to visit her personal page on our site
To make shrimp fattah, here is this link: How to Prepare Shrimp Fattah
Ingredients
- 500 g shrimp or prawns (peeled and deveined)
- 1/2 cup flour
- salt to taste
- 1/2 teaspoon ground cumin
- a pinch garlic powder
- 1 egg, beaten
- 1 cup crushed crackers or breadcrumbs
- oil for frying (enough for deep-frying)
- 2 cups rice (unsoaked)
- 3 cups water (or 1½ cups water per cup of rice, as desired)
- 2 tablespoons vegetable oil
- 1 tablespoon curry powder
- 1 teaspoon fish seasoning or shrimp seasoning
- 1 teaspoon ground cumin (additional)
- Mixed vegetables: 1 cup corn, 1 cup peas, 1 carrot diced, 1 bell pepper diced, 1 cup mushrooms sliced (optional)
- black pepper to taste
- lemon wedges for serving
- chopped parsley for garnish (optional)
- Sauce 1 ingredients: 1 tablespoon mayonnaise, 1 tablespoon yogurt, 1 teaspoon lemon juice, a pinch of salt, a pinch of black pepper, chili to taste
- Sauce 2 ingredients: 1 tablespoon mayonnaise, 1 tablespoon ketchup, chopped pickled cucumber, a pinch of salt, chili to taste
Method
- Clean the shrimp well, rinse, and pat dry with kitchen paper. Set aside.
- In a bowl mix the flour with a pinch of salt, the ground cumin and a pinch of garlic powder. In a second bowl beat the egg, and in a third bowl place the breadcrumbs.
- Dip each shrimp first in the seasoned flour, then in the egg, then in the breadcrumbs until well coated. Place the coated pieces on a plate, cover and refrigerate 10–15 minutes to set the coating.
- Heat enough oil in a deep pan or fryer to medium‑high heat. Fry the shrimp in batches until golden and cooked (about 2 to 3 minutes depending on size). Remove the shrimp and drain on absorbent paper to remove excess oil.
- To prepare the rice, heat the 2 tablespoons of oil in a pot, then add the tablespoon of curry, the fish/shrimp seasoning and the additional teaspoon of cumin and a pinch of garlic powder and stir for a few seconds until the spices become fragrant.
- Add the dry rice to the pot and stir with the spices to combine flavors, then pour in boiling or cold water as preferred (approximate ratio: 1 cup rice to 1½ cups water). Add salt and pepper to taste and raise the heat until the water begins to boil.
- When the water boils reduce the heat to low and place the chopped vegetables (corn, peas, carrot, bell pepper and mushrooms) on top of the rice without stirring. Cover the pot and let it cook on low heat 15–20 minutes or until the rice absorbs the water and is cooked.
- When cooking is complete turn off the heat and leave the pot covered for 5 minutes, then gently fluff the rice if desired or leave it as is to keep the vegetable shapes intact.
- Arrange the seasoned rice and vegetables on a serving platter and top with the hot fried shrimp. Sprinkle the chopped parsley and squeeze lemon for serving.
- Prepare the two sauces: mix the Sauce 1 ingredients (mayonnaise, yogurt, lemon juice, salt, pepper and chili) and in another bowl mix the Sauce 2 ingredients (mayonnaise, ketchup, chopped pickled cucumber, salt and chili). Serve the sauces alongside the dish.
- Serve the fried shrimp with the rice and vegetables hot with lemon wedges and the sauces, alongside your preferred salad or appetizers.
Notes and serving ideas
- How to Prepare Shrimp Fattah
