Nasi Jagung with Spicy Coconut Shrimp

Ingredients

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 1 tablespoon ginger paste 1 tablespoon ginger paste
• 1 tablespoon chili paste 1 tablespoon chili paste
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon salt 1 teaspoon salt
• Fresh cilantro or basil, for garnish Fresh cilantro or basil, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 52g, 3g
• Protein: 18g
• 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 saucepan, combine the rice, corn kernels, coconut milk, water, and salt. Bring to a boil over medium heat.
3. 3.
   Reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff the rice with a fork.
4. 4.
   In a separate bowl, combine the turmeric powder, ginger paste, chili paste, minced garlic, and salt. Add the shrimp and toss to coat evenly.
5. 5.
   Heat the vegetable oil in a skillet over medium heat. Add the marinated shrimp and cook for 2-3 minutes on each side, until they turn pink and are cooked through.
6. 6.
   Pour in the coconut milk and simmer for an additional 2-3 minutes, until the sauce thickens slightly.
7. 7.
   Serve the golden corn rice alongside the spicy coconut shrimp. Garnish with fresh cilantro or basil.

Treat your ingredients with care...

• Corn kernels — Use fresh corn kernels for the best flavor. If fresh corn is not available, you can use frozen corn kernels as a substitute.
• Shrimp — Make sure to devein the shrimp properly to remove any grit or sand. You can also use prawns as a substitute for shrimp if desired.

Tips & Tricks

• For an extra kick of heat, add a sliced red chili to the coconut shrimp sauce.
• To enhance the flavor of the corn rice, you can add a squeeze of lime juice before serving.
• If you prefer a milder version, reduce the amount of chili paste in the shrimp marinade.
• Serve the Nasi Jagung with a side of sambal, a traditional Indonesian chili sauce, for an added burst of flavor.
• Leftover Nasi Jagung can be refrigerated and enjoyed the next day. Simply reheat it in a microwave or on the stovetop.

Serving advice

Serve the Nasi Jagung with a side of fresh cucumber slices and a wedge of lime. This will provide a refreshing contrast to the spicy coconut shrimp and complement the flavors of the dish.

Presentation advice

To elevate the presentation of the dish, mold the corn rice into a small bowl shape using a ramekin or a small bowl. Invert it onto the plate and arrange the spicy coconut shrimp around it. Garnish with fresh cilantro or basil for a pop of color.