Molokheya with Shrimps

Ingredients

½ kilo molokheya
2 ½ cup chicken stocks
Salt and pepper
½ kilo shrimps, medium size, cleaned and peeled
2 Tablespoon butter
4 garlic cloves
1 teaspoon ground coriander, powder

Method

- Pull molokheya leaves out of the stems, wash and dry over a piece of fabric until fully dry.
- Chop molokheya leaves until fine.
- If frozen molokheya is in use, so wait until fully defreeze.
- Boil chicken stock over a medium heat in a deep sauce pan.
- Add molokheya and shrimps to the stock, reduce heat.
- Stir molokheya, put aside before boil.
- Pound garlic and coriander in a mortar and pestle until fine.
- Heat butter in a pan, add coriander and garlic mixture, until golden color.
- Add coriander and garlic mixture to molokheya and serve with rice.