Shrimp and chicken with mixed vegetables

    This is a fusion of Chinese and Bengali cuisine, often known as "Bangi-Chinese". It is not very spicy, and tastes great with fried rice or pulao.


    Dhaka, Bangladesh
    1 person made this


    • 0.5 cup of soybean oil
    • 0.5 cup of shrimps
    • 1 tablespoon of ginger paste
    • 1 cup of sliced onions
    • 0.5 tablespoon of garlic paste
    • salt as needed
    • 1 tablespoon of soy sauce
    • water as needed
    • 1 teaspoon of coriander powder
    • 2 cups of mixed vegetables, sliced (cauliflower, baby corn, green papaya, carrot and borboti (yardlong beans)
    • 0.5 teaspoon of black pepper powder
    • pinch of sugar
    • 2 tablespoons of onion leaves, chopped
    • 5-6 green chilies, sliced in half along the length and the seeds removed


    1. Heat a pan with soybean oil.
    2. Add the shrimps and chicken. Fry until the water released dries up and the oil starts to simmer on top.
    3. Add the onion slices, ginger and garlic pastes, salt and coriander powder. Also pour in the soy sauce and 0.5 cup of water. Mix and cook with the lid on until the water starts to boil and form a thick gravy, with the oil simmering on top.
    4. Add the vegetable slices and cook on low heat for 30 minutes with the lid on.
    5. Cook until the vegetables have boiled.
    6. Sprinkle the black pepper powder and a pinch of sugar. Stir and also sprinkle the green chilies and chopped onion leaves.
    7. Cook for another 5-6 minutes on low heat.
    8. Serve with pulao or fried rice.

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