Konkan chili shrimps
An Indo-Chinese recipe, this preparation of prawns is very popular in the streets of some major metropolitan cities in India. I often make these for my Indian friends, which never fails to make them nostalgic for the things they miss back home. You can make this dish really quickly and serve it for a weekday dinner along with a portion of Rosemary Lemon Rice.
– 1 tablespoon canola or corn oil; 1 tablespoon peeled and chopped fresh ginger
– 3 cloves garlic, chopped; 2 shallots, chopped
– 10 fresh curry leaves; 36 fresh medium shrimps, peeled and deveined
– 1 tablespoon soy sauce; 2 tablespoons fresh lemon juice
– 2 tablespoons chopped dried red chili peppers
– 2 tablespoons minced fresh coriander leaves (cilantro)
– ¼ cup (60 g) low-fat plain yogurt, whisked until smooth
– Salt, to taste
– 2 tablespoon chopped green onions (scallions), for garnish.
Heat the oil in a wok or very large sauté pan over very high heat until smoking hot. Add the ginger, garlic, shallots, and curry leaves and sauté for 1 minute.
Add the shrimps and cook just until they start to turn pink, 2 to 3 minutes.
Add the soy sauce, lemon juice, dried chili peppers, and fresh coriander and cook, stirring often 2 minutes longer. Add the yogurt and cook until the shrimps are just cooked through. Season with salt and serve warm garnished with green onions.
Food: Konkan Chili Shrimps