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Crispy Pan Fried Shrimp with Tamarind Glaze

Tamarind Shrimp
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From Modern Indian Cooking, by Hari Nayak and Vikas Khanna


SERVES 6

1 pound medium size fresh shrimp, cleaned, shelled, and de-veined

1 teaspoon ginger, minced

4 teaspoons garlic, minced

1 teaspoon ground cumin

1 tablespoon tamarind paste

1 teaspoon cayenne pepper

1/2 teaspoon turmeric powder

1 tablespoon all purpose flour

Salt to taste

1/4 cup vegetable oil

Juice of 1 lemon

2 tablespoons cilantro, chopped

Using a clean kitchen towel, pat dry the shrimp and set aside. Mix ginger and garlic with cumin powder. Add tamarind paste, cayenne pepper, turmeric powder, flour, and salt. Blend 2 tablespoons of oil into the mixture. Transfer to a bowl, add the shrimp, and toss well to coat evenly, cover and refrigerate for about 2 hours for best results.

Heat the remaining 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 lemon juice and Thai basil and serve hot.

From Modern Indian Cooking, by Hari Nayak and Vikas Khanna. Copyright (c) 2007 by Hari Nayak and Vikas Khanna. Published by Silverback Books. Reprinted with permission.

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