Mullug Shrimp thanni

Pan fried whole shrimp in egg batter Picture of pan fried whole shrimp in egg batter.

20 Minutes • Serves 4


  • 2 cups of shrimp (tail-on optional)
  • 1 cup coconut milk
  • 1 cup chopped cilantro
  • 2 cups of cooked rice
  • 1 Jar Thiru’s Mullugtwanny Soup

Cooking Method

  1. Empty the Mullugtwanny soup, add water and simmer on medium heat.
  2. Once boiling, add the shrimp & rice, reduce heat and cover up - stir frequently.
  3. Once boiling, add coconut milk & cilantro - keep open & stir until smooth consistency.
  4. Garnish with cilantro & serve.


Substitute your choice of scallops or lobster instead of shrimp.