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    You are in: Home / Recipes / South East Asian Shrimp Stock Recipe
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    South East Asian Shrimp Stock

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    dk683's Note:

    This recipe is another one of those which came to me while rummaging about in my cupboard seeing what ingredients I had. This is great served with white rice on a cold winters days.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the Stock

    For the Rice

    Directions:

    1. 1
      For the Stock:.
    2. 2
      Fry the ginger, garlic, chili and lime zest in the vegetable oil until golden. Put the shrimp in and stir until they have been warmed through. NOTE: If you want, you could buy raw shrimp, cook them in a little oil and then add them to the stock.
    3. 3
      Pour in the lime juice, fish sauce and the stock. Bring this to a simmer, add the scallions.
    4. 4
      Serve in bowls with the cilantro sprinkled on top.
    5. 5
      For the Rice:.
    6. 6
      Bring 3/4 cup of water to the boil, add 1/4 cup of white rice. Bring the heat down to a simmer.
    7. 7
      Cook for 15-20 minutes, or until all the water is absorbed. Mix in 1 teaspoons rice vinegar with a wooden spoon or spatula and serve.

    Ratings & Reviews:

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    Nutritional Facts for South East Asian Shrimp Stock

    Serving Size: 1 (821 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 364.8
     
    Calories from Fat 111
    30%
    Total Fat 12.3 g
    19%
    Saturated Fat 2.1 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 621.2 mg
    25%
    Total Carbohydrate 54.2 g
    18%
    Dietary Fiber 4.1 g
    16%
    Sugars 2.8 g
    11%
    Protein 14.3 g
    28%

    The following items or measurements are not included:

    cooked shrimp

    fresh ginger

    rice vinegar

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