Shrimps with Galangal and chillies Recipe

As with other seafood, shrimps have high calcium, iodine and protein but low in food energy. A shrimp-based meal is also a significant source of cholesterol, from 122mg to 251mg per 100g of shrimp, depending on the method of preparation. Shrimp consumption, however, is considered healthy for the circulatory system because the lack of significant levels of saturated fat in shrimp means that the high cholesterol content in shrimp actually improves the ratio of LDL to HDL cholesterol and lowers triglycerides. This makes them very important once in a while in the diet. Try them in this recipe to see the delicacy for yourself.
Galangal is a type of ginger used in the Thai kitchen as well as other Southeast-Asian cuisines. Also referred to as Siamese Ginger, it has a slightly milder taste than the North American variety, and can be distinguished by its reddish skin. Look for galangal at your local market (fresh or frozen) or grocery store.

Cook time is 20 minutes (serves 3)

Ingredients for the recipe

600g shrimps

1 pack medium sized mild green chillies

2 tablespoon vegetable oil

1 teaspoon grated galangal root

1 teaspoon tom yum goong paste

200ml chicken stock

Procedure for the recipe

• Slowly thaw the shrimps-best done in the fridge. Dry and trim the chillies and halve lengthwise. Heat the oil and fry the chillies until they turn soft.

• Add the thawed shrimps; mix with galangal and tom yum goong paste and then pour in the chicken stock. Cook the shrimps until the liquid has evaporated. Serve.