Molokheya with Shrimps

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.