Crispy pan-fried shrimp with tamarind glaze
Not surprisingly, this dish is by far one of the fastest moving at Indian restaurants. Here I have used Thai basil to give it an interesting twist. If you can’t find Thai basil, substitute regular basil. The flavors of the basil, tamarind and spices marry beautifully, and sooner than later, you’ll find this dish among your favorites too. Besides tasting great, the real beauty of this dish is its simplicity, making it possible to conjure it up in a jiffy.
– 1 lb (500 g) medium size fresh shrimp, shelled, de-veined and rinsed
– 2 tablespoons oil, for frying Juice of 1 lemon
– 2 tablespoons chopped fresh Thai basil
Spicy Tamarind Marinade
– 1 teaspoon peeled and minced fresh ginger
– 4 teaspoons minced garlic
– 1 teaspoon ground cumin
– 1 tablespoon tamarind paste
– 1 teaspoon Asian chili powder or ground cayenne pepper
– ½ teaspoon ground turmeric
– 1 tablespoon all-purpose ‑our
– Salt, to taste
– 2 tablespoons oil.
Pat the shrimp dry with a clean kitchen towel and set aside.
Prepare the Spicy Tamarind Marinade: Mix the ginger and garlic with the cumin in a large bowl. Add the tamarind paste, chili powder, turmeric, ‑our and salt. Stir the oil into the mixture.
Add the shrimp to the bowl with the marinade and toss well to coat evenly. Cover and refrigerate for about 2 hours.
Heat the 2 tablespoons of oil in a large saucepan over medium heat. Add the marinated shrimp and cook for a minute on high heat. Turn over the shrimp and cook for another minute. Reduce the heat and cook for 2 to 3 minutes, turning the shrimp occasionally for uniform cooking.
Sprinkle with the lemon juice and Thai basil. Serve hot.
Food: Crispy pan-fried shrimp with tamarind glaze