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Recipe courtesy of C.P. INTERTRADE



  • 1 cup Royal Umbrella Fragrant Rice
  • Shrimps or prawns, shelled and deveined
  • 4 cups water
  • 1 small garlic, crushed
  • Handful coriander root
  • Pinch of salt
  • Pinch of peppercorn
  • 1 tbsp light soya sauce or oyster sauce
  • Some Chinese celery, cut
  • Handful of spring onion
  • Handful of Coriander sprigs
  • Pinch of ground pepper
  • Pinch of fried garlic silvers



  1. In an electric cooker, cook the rice

  2. When the rice cooker shuts off, remember to fluff the rice thoroughly and close the lid and press KEEP WARM—this ensures that your rice is fluffy and not lumpy.

  3. Quickly blanche shrimps or prawns in boiling water. Then keep them chilled.

  4. Bring the water to a boil with the garlic, coriander roots, salt and peppercorns.

  5. Add the discarded shells and heads and bring to another boil then leave to simmer for a long while. Strain off all unwanted items, season with the light Soya sauce or oyster sauce. Bring to another boil and add the shrimp.

  6. Serve in a bowl together with cooked Royal Umbrella Fragrant Rice.

  7. Garnish with cut Chinese celery