1. Ingredients

1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, diced
1 cup frozen corn, thawed
2 (4 ounce) cans chopped green chiles, undrained
2 cups canned green enchilada sauce or green salsa, divided
12 corn tortillas
1 (15 ounce) can nonfat refried beans
1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges
Nutrition InfoPer Serving
2.Cooking Directions

Preheat oven to 425 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray.
Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2 1/2 minutes.
Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.
Yield: 8 servings

3.Still Hungry

Shrimp with spicy tomatillo-and-cilantro sauce, a common combination in coastal Mexican cuisine, make bright-tasting enchiladas. Precooked shrimp help get them on your table in a hurry.
Prepare through Step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven.

Rice Cooked in Chinese Manner

Ingredients : 2.75 cup rice, long-grain white or brown , 4-5 cup water

Instructions : 1. Put the rice in a sieve and wash it thoroughly under cold tap until the water runs clear. Drain in a colander and let it stand for a minute or two. 2. Place rice and water (4 cups for white rice and 5 cups for brown rice) in a large pot. Bring to boil, cover and simmer over very low heat for about 18-20 minutes for white rice and 30-35 minutes for brown rice, or until water is absorbed and steam holes appear on surface. 3. Fluff the rice with a fork and spread in a tray. Cool the rice completely, covered with plastic wrap or aluminum foil and chill at least 10-12 hours.

Chinese Rice Mixed With Egg

Ingredients : 1\4 cup oil , 2-3 onions spring , 1 clove garlic ,crushed , 2 cups rice, cooked , 2 tablespoon soy sauce , 2 egg , salt & pepper

Instructions : 1. Peel and chop the onions. Heat the oil in a wok and fry the spring onions and garlic for two minutes over a medium heat 2. Add rice, soya sauce, mix well and heat through. 3. Beat the eggs until smooth, season with salt and pepper. Pour into rice mixture in a thin stream, stirring all the time, until the eggs are cooked. This recipe serves 6 people. Preparation Time: 15 minutes. Cooking Time: 20 minutes.

Fried Rice with Chicken and Shrimp

Ingredients : 1\4 cup cooking oil , 2 medium egg , 1 teaspoon salt , 1\2 teaspoon white pepper , 2 spring onions , 1\2 small bell pepper, green , 1\2 small bell pepper, red , 1 cup shrimp, peeled and deveined , 4 cups rice, cooked , 1\2 cup cooked, drained peas , 1 cup chicken cooked , 6 whole red chilies , 2 tablespoons soy sauce

Instructions : 1. Heat 2 tablespoons cooking oil. Beat eggs with 1/2 teaspoon salt and 1\2 teaspoon white pepper. Scramble the eggs in oil until firm, breaking into small pieces. Set the eggs aside. 2. Heat 2 tablespoons oil. Add spring onions, bell pepper, shrimp and 1\2 teaspoon salt; cook until shrimp are pink in color. Break up lumps of rice and add to shrimps with remaining oil. Stir until rice is heated through and the grains of rice are separated. 3. Make a well in the center of the rice. Add peas, chicken and whole red chilies. Stir until thoroughly heated and mixed. Sprinkle soy sauce over rice and mix evenly. Adjust the seasoning with salt and pepper. This recipe serves 4 people. Preparation Time: 15 minutes. Cooking Time: 15 minutes.

Serves 6 people. Preparation Time: 15 min. Cooking Time: 20 min.

Ingredients : 1\4 cup oil , 2 1\2 tablespoons butter , 125 grams peas , 125 grams mushrooms, sliced , 100 grams carrots, grated , 25 grams pickled cucumber (gherkins) , 100 grams beans, french chopped , 125 grams sweet corns , 1 large onion, cut into small cubes , 4 onions, spring thinly sliced , 4 tablespoons soy sauce , As per taste salt , 750 grams rice, Pakistani basmati

Instructions : 1. Heat oil and butter and stir-fry peas, mushrooms, carrots, pickled cucumber, beans, sweet corn, onion, spring onion, Soya sauce and salt. 2. Cook for 3-4 minutes. 3. Add the rice and mix with vegetables. Fry both over medium heat for two minutes. 4. Add 1 1\2 liters boiling water. Stir and bring to boil. 5. Lower heat and place on heavy iron plate for 15 minutes with lid covered. Stir once after 8-10 minutes. 6. Serve in a well-heated dish. Serving Options : Serve Hot with salad

Crispy Prawns

Ingredients : 250 grams prawns, jumbo , 1 tablespoon soy sauce , 1/4 teaspoon salt , 1 teaspoon lemon juice , 1 egg , 1/2 cup corn flour , oil for deep frying

Instructions : 1. Hold the (shrimp) prawn firmly by the tail and remove the rest of the shell, leaving the tail. Split the prawn in half lengthwise almost to the tail. Remove the black cord. Flatten the prawns to look like cutlets 2. Marinate the prawns with salt soy sauce and lemon juice for 1\2 an hour. Drain. 3.Beat the egg and dip the prawn in it, and then in the cornflour. Do this twice. 3. Heat the oil and deep fry the prawn for 2-3 minutes. Drain on absorbent chicken. 4.Serve with sweet and sour sauce. This recipe serves 6 people. Preparation Time: 15 minutes. Cooking Time: 30 minutes. Serving Options: Serve Hot.

Spicy & Tasty Prawns Gravy Served With Rice

Ingredients : 250 grams prawns , 3/4 cup chicken stock (freshly made) , 4-6 mushrooms, Chinese dried , 100 grams bean sprout, fresh or canned , 125 grams bamboo shoots , 10 water chestnuts , 2 onions spring , 1 teaspoon salt , 1/4 teaspoon ajinomotto , 1/2 teaspoon white pepper , 1/2 teaspoon ginger paste , 1 tablespoon soy sauce , 1 level teaspoon corn flour , 1/4 cup oil.

Instructions : 1.Cut the large prawns in half. 2. Soak the mushrooms in warm water for 20 minutes, rinse, squeeze and slice (discard the stalk). 3. Rinse the bean sprouts under cold running water. Drain. 4. Drain the bamboo shoot and water chestnuts and cut them into match stick strips. 5. Cut the spring onions into 1\2 inch length. 6. Mix the corn flour , salt, Chinese salt soy sauce, ginger, white pepper and chicken stock in a small sauce pan. Stirring constantly, bring to boil and simmer for 3-4 minutes. 7. Heat oil to a smoking point and fry the vegetables and prawn for 2-3 minutes. 8. Pour the sauce over it and stir fry for 1 minute. 9. Transfer to a heated serving dish. 10 Serve with plain or fried rice • Serves: 6 People. • Preparation Time: 15 minutes. • Cooking Time: 30 minutes.

Spicy And Sweet Fish

Ingredients : Marinade #1 : 450 grams fish fillets, white(hamoor/snipp) , 2 tablespoon flour , 2 tablespoon corn flour , 1 egg , 2 tablespoon soy sauce , 1/4 teaspoon salt , 1 teaspoon sugar , 1 tablespoon vinegar , 1/4 teaspoon white pepper , 1 cup chicken stock , 1/2 cup pineapple juice , 1/4 cup vinegar or lemon juice , 1/4 cup sugar (ground) , 1 tablespoon cornflour , 1 tablespoon Soya sauce , 1/4 cup Ketchup , 1/4 teaspoon salt, chinese , 4-5 pineapple rings , 2 onions spring , 1 carrots , 1/2 bell pepper, green , 1/2 bell pepper, red , 1/2 bell pepper, yellow , 1 small Onions , oil for deep frying.

Instructions : 1.Cut fish into bite sized pieces.Sift the flour corn flour and salt together in a mixing bowl. make a well in the center, add the egg and mix with a little of the flour, using a wooden spoon or hand. Add soy sauce and draw in the flour, beat until the better is smooth. beat in the sugar.black pepper and vinegar. Marinate the fish pieces in the batter for 2-3 hours. 2. In a small saucepan mix together, the chicken stock, pineapple syrup, vinegar, sugar, ketch up, corn flour, salt and soy sauce. 3. Bring to boil, stirring constantly,simmer for 3-4 minutes. Keep hot. 4. Heat oil in a wok and deep fry the marinated fish pieces until crisp and golden. Drain on absorbent kitchen paper. 5. Cut pineapple, carrot, spring onion, white onion and bell pepper into wedges. 6. Heat 2-3 tbs. of oil and fry all of the vegetables for 3-4 minutes or until the vegetables are tender but still crisp. 7. Put the fried chicken pieces into the vegetables and pour the sauce over it, stirring constantly cook for 1 minute. 8. Serve in a hot bowl with plain or fried rice. • Serves: 6 People. • Preparation Time: 15 minutes. • Cooking Time: 30 minutes.

Ingredients : 350 grams prawn, peeled , 1 tablespoon lemon juice , 3/4 cup chicken stock (freshly made) , 1/4 teaspoon salt , 1/4 teaspoon ajinomotto , 1/2 teaspoon white pepper , 1 tablespoon soy sauce , 1 teaspoon vinegar , 1 teaspoon corn flour , 1/2 teaspoon garlic paste , 10 water chestnuts , 2 onions spring , 1 tablespoon Ketchup , 1/2 teaspoon sugar , 1 teaspoon hot sauce.

Instructions : 1.Marinate the prawns with lemon juice, 1\4 teaspoon salt and 1 teaspoon soy sauce for an hour. 2. Mix the corn flour, salt, Chinese salt soy sauce, white pepper, vinegar and chicken stock in a small sauce pan. Stirring constantly, bring to boil and simmer for 4-5 minutes. Keep hot. 3. Heat oil in a wok add garlic paste and stir fry for few seconds, add spring onions, water chestnuts and prawns. Stirring frequently, fry the vegetables and prawn for 2-3 minutes. 4. Pour the sauce, ketch up, sugar and hot sauce over it and stir fry for 1 minute. Adjust the seasoning. 5. Transfer to a heated Chinese Iron serving dish (For sizzling) 5. Serve with plain or fried rice. • Serves: 6 People. • Preparation Time: 15 minutes. • Cooking Time: 30 minutes.

Ingredients : 3 tomato , 1 tablespoon pickle, sweet , 1 oz oil , 1 tablespoon corn flour , 1-2 tablespoon vinegar , 2 tablespoon sugar , 2 tablespoon soy sauce , 1/4 bone stock , 1 lbs fish fillets, white(hamoor/snipp , 1 egg , 2 tablespoon flour , deep fat for frying

Instructions : 1. Skin and slice the tomatoes, mix with the pickle. Heat oil and fry the tomatoes and pickle for 5 minutes. 2. Mix the cornflower to a smooth paste with the vinegar. Add the sugar, soy sauce and stock. Add to the tomato mixture, bring gently to the boil, stirring, until slightly thickened. 3. Cut the fish into 2 inch strips. Beat the egg and coat the fish with it, then dip fish in flour; do this twice. fry the fish in deep fat for about 5 minutes, drain and pile on a serving dish. Pour the sauce over. This recipe serves 6 people. Preparation Time: 15 minutes. Cooking Time: 30 minutes.