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	<title>Rasa Malaysia &#187; Shrimp</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Pork Dumpling Soup</title>
		<link>http://rasamalaysia.com/pork-dumpling-soup-recipe/</link>
		<comments>http://rasamalaysia.com/pork-dumpling-soup-recipe/#comments</comments>
		<pubDate>Sat, 21 Jan 2012 04:43:01 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Dumplings]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13599</guid>
		<description><![CDATA[I am so thrilled that I am featured on The Kitchn, a site for people who like to get their hands dirty while they cook. Since Lunar New Year is around the corner, I thought I&#8217;d share one of my favorite recipes from my cookbook. A traditional Chinese New Year meal is incomplete without dumplings and a dish of nourishing...<br /><br /><div><img src="/images/thumbs/porkdumplingsoup_thumb.jpg"/></div>]]></description>
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		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Pan-fried Dumplings</title>
		<link>http://rasamalaysia.com/pan-fried-dumplings-recipe/</link>
		<comments>http://rasamalaysia.com/pan-fried-dumplings-recipe/#comments</comments>
		<pubDate>Sat, 14 Jan 2012 20:00:15 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Dumplings]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13546</guid>
		<description><![CDATA[I am so thrilled that I am featured on Design Sponge, the mega home design website that everyone loves. Since Lunar New Year is around the corner, I decided to make pan-fried pork, shrimp, and cabbage dumplings. I had a lot of fun creating and devouring the dainty and delicious pan-fried dumplings. This recipe will be excellent for Lunar New...<br /><br /><div><img src="/images/thumbs/dumpling_thumb.jpg"/></div>]]></description>
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		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Shrimp with Curry Leaves</title>
		<link>http://rasamalaysia.com/shrimp-with-curry-leaves/</link>
		<comments>http://rasamalaysia.com/shrimp-with-curry-leaves/#comments</comments>
		<pubDate>Wed, 28 Dec 2011 23:05:31 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Curry Leaves]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13064</guid>
		<description><![CDATA[It is not easy to come by fresh curry leaves here in Orange County. So whenever they are available at the local Indian grocery store, I rarely let the opportunity to whip up something spicy slip by, especially during the winter months. The curry leaf is one of the many Indian influences that blends really well into Malaysian cuisine, which...<br /><br /><div><img src="/images/thumbs/curry_leave_shrimp_thumb.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/shrimp-with-curry-leaves/feed/</wfw:commentRss>
		<slash:comments>29</slash:comments>
		</item>
		<item>
		<title>Lemongrass Shrimp</title>
		<link>http://rasamalaysia.com/lemongrass-shrimp/</link>
		<comments>http://rasamalaysia.com/lemongrass-shrimp/#comments</comments>
		<pubDate>Mon, 05 Sep 2011 06:38:17 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Meals]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Lemongrass]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11360</guid>
		<description><![CDATA[I am lucky that I live in Orange County because I can pretty much get all the ingredients I want at the many ethnic food stores here. Whenever I want to cook Chinese, there is 99 Ranch Market. When I am in the mood for Japanese food, I go to Mitsuwa or Marukai. And when I need ingredients for Malaysian,...<br /><br /><div><img src="/images/thumbs/lemongrass_shrimp_thumb.jpg"/></div>]]></description>
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		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Coconut Shrimp</title>
		<link>http://rasamalaysia.com/coconut-shrimp/</link>
		<comments>http://rasamalaysia.com/coconut-shrimp/#comments</comments>
		<pubDate>Thu, 14 Jul 2011 17:19:52 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Non-Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Coconut]]></category>
		<category><![CDATA[Panko]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=9322</guid>
		<description><![CDATA[Recently, there is a new takeout place near my neighborhood that sells all sorts of popular items—Korean BBQ ribs, japchae, chicken karaage, tonkatsu, coconut shrimp, etc. I have fallen in love with its coconut shrimp and have been packing them for lunch, at least twice a week. The coconut shrimp is unlike others that I have tried before—the shrimp has...<br /><br /><div><img src="http://rasamalaysia.com/images/thumbs/coconut_shrimp_thumb.jpg"/></div>]]></description>
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		<slash:comments>28</slash:comments>
		</item>
		<item>
		<title>Shrimp Fritters</title>
		<link>http://rasamalaysia.com/shrimp-fritters/</link>
		<comments>http://rasamalaysia.com/shrimp-fritters/#comments</comments>
		<pubDate>Sun, 05 Jun 2011 23:19:51 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8501</guid>
		<description><![CDATA[When my eldest sister came to visit in mid April, we were reminiscing on our family recipes, especially all the dishes that our late mother used to prepare on a daily basis. My mother was an excellent and creative home cook. She fed us every day with 4 to 5 dishes. On our dining table, there were always soup, pork/chicken,...<br /><br /><div><img src="http://rasamalaysia.com/images/thumbs/shrimp_fritters_thumb.jpg"/></div>]]></description>
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		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Filipino Recipe: Shrimp Sinigang (Sinigang na Hipon)</title>
		<link>http://rasamalaysia.com/shrimp-sinigang-recipe/</link>
		<comments>http://rasamalaysia.com/shrimp-sinigang-recipe/#comments</comments>
		<pubDate>Tue, 07 Sep 2010 22:35:32 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Filipino Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7555</guid>
		<description><![CDATA[I haven&#8217;t had guest bloggers on Rasa Malaysia for a while, and am very happy to have Trissa of Trissalicious as a guest writer today. Trissa is one of my recipe testers and certainly one of the most trusted ones (thanks so much for your help!).  Her passion in food can be seen on her gorgeous food blog Trissalicious.  In...<br /><br /><div><img src="http://rasamalaysia.com/images/thumbs/sinigang.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/shrimp-sinigang-recipe/feed/</wfw:commentRss>
		<slash:comments>29</slash:comments>
		</item>
		<item>
		<title>Vietnamese BBQ Shrimp Vermicelli (Bun Tom Heo Nuong)</title>
		<link>http://rasamalaysia.com/vietnamese-bbq-shrimp-vermicelli-bun-tom-heo-nuong/</link>
		<comments>http://rasamalaysia.com/vietnamese-bbq-shrimp-vermicelli-bun-tom-heo-nuong/#comments</comments>
		<pubDate>Sun, 18 Jul 2010 02:19:25 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vietnamese Recipes]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Vermicelli]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7376</guid>
		<description><![CDATA[Vietnamese BBQ  Shrimp Vermicelli or Bun Tom Heo Nuong is one of my favorite Vietnamese bun dishes. If you have tried Vietnamese food, I am sure you are familiar with bun, or dry rice vermicelli in nuoc cham (fish sauce) and topped with either grilled pork (thit), BBQ shrimp, sugarcane shrimp (chao tom), cha gio, tau hu ky, or a...<br /><br /><div><img src="http://rasamalaysia.com/images/thumbs/bun.JPG"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/vietnamese-bbq-shrimp-vermicelli-bun-tom-heo-nuong/feed/</wfw:commentRss>
		<slash:comments>34</slash:comments>
		</item>
		<item>
		<title>Malaysian-style BBQ Seafood</title>
		<link>http://rasamalaysia.com/malaysian-style-bbq-seafood/</link>
		<comments>http://rasamalaysia.com/malaysian-style-bbq-seafood/#comments</comments>
		<pubDate>Tue, 22 Jun 2010 17:20:31 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Sambal]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7271</guid>
		<description><![CDATA[My good friends Farina and Michael came over to visit last week and we made some Malaysian-style BBQ seafood, inspired by this popular hawker fare in Kuala Lumpur (KL), Malaysia. They are called Portuguese-style baked seafood. There is really nothing Portuguese about it but Malaysia do have some Portuguese descendants because Malacca was a Portuguese colony in the 16th century....<br /><br /><div><img src="http://rasamalaysia.com/images/thumbs/bbq_clams.JPG"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/malaysian-style-bbq-seafood/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>White Boiled Shrimp (白灼虾)</title>
		<link>http://rasamalaysia.com/white-boiled-shrimp-recipe/</link>
		<comments>http://rasamalaysia.com/white-boiled-shrimp-recipe/#comments</comments>
		<pubDate>Sun, 30 May 2010 00:32:49 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7133</guid>
		<description><![CDATA[To many Chinese, one of the best ways to prepare live shrimp is to boil (白灼) as boiling retains the natural sweetness and freshness of the shrimp. All you need is a very simple soy dipping sauce and you are guaranteed to have a great meal. In many Cantonese-style restaurants here in the United States, whenever live shrimp is in...<br /><br /><div><img src="http://rasamalaysia.com/images/thumbs/boiled_shrimp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/white-boiled-shrimp-recipe/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
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