Madurese Shrimp Rice

Ingredients

In this adaptation of arroz con camarones to Madurese cuisine, we incorporate traditional Madurese spices and ingredients to create a unique flavor profile. The addition of coconut milk adds a creamy richness to the rice, while the use of local herbs and spices such as turmeric, galangal, and candlenuts infuses the dish with distinct Madurese flavors. We alse have the original recipe for Arroz con camarones, so you can check it out.

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 red chilies, sliced 2 red chilies, sliced
• 1 thumb-sized piece of galangal, grated 1 thumb-sized piece of galangal, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon candlenuts, crushed 1 teaspoon candlenuts, crushed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons lime juice 2 tablespoons lime juice
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 65g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, sliced red chilies, grated galangal, and crushed candlenuts. Sauté until fragrant.
3. 3.
   Add the turmeric powder and stir well to combine. Cook for another minute.
4. 4.
   Add the drained rice to the pot and stir to coat the grains with the spice mixture.
5. 5.
   Pour in the coconut milk and add enough water to cook the rice according to package instructions. Season with salt to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the rice simmer until cooked and the liquid is absorbed, about 15-20 minutes.
7. 7.
   While the rice is cooking, heat a separate pan over medium heat. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes per side.
8. 8.
   Once the rice is cooked, fluff it with a fork and stir in the lime juice. Taste and adjust the seasoning if needed.
9. 9.
   Serve the Madurese Shrimp Rice with the cooked shrimp on top. Garnish with fresh cilantro.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove any grit or sand. You can also marinate the shrimp in lime juice and salt for added flavor before cooking.

Tips & Tricks

• For a spicier kick, add more red chilies or include a small amount of Madurese chili paste.
• If you prefer a milder flavor, reduce the amount of red chilies or remove the seeds before slicing.
• To enhance the aroma, toast the turmeric powder in a dry pan for a minute before adding it to the dish.
• For a complete meal, serve the Madurese Shrimp Rice with a side of fresh cucumber slices and a spicy sambal sauce.
• Leftovers can be refrigerated and enjoyed the next day. Reheat gently in a pan with a splash of water to prevent the rice from drying out.

Serving advice

Serve the Madurese Shrimp Rice hot, garnished with fresh cilantro. Accompany it with a side of cucumber slices and a spicy sambal sauce for an authentic Madurese experience.

Presentation advice

To elevate the presentation, shape the rice into a mound using a small bowl or mold. Place the cooked shrimp on top and garnish with a sprig of fresh cilantro. Serve on a decorative plate or banana leaf for an added touch of elegance.