Shrimp with Curry Leaves
Ingredients
The shrimp
-
1
lb
large shrimp, shell-on and head-on
-
½
teaspoon
salt
The cooking base
-
4
tablespoons
oil
-
2
sprigs
curry leaves, use only the leaves
-
5-10
pieces
bird’s eye chilies, chopped
-
5
pieces
shallots, finely chopped
-
1
clove
garlic, finely chopped
-
1
teaspoon
turmeric powder
-
1
tablespoon
tamarind concentrate
-
½
teaspoon
sugar
Instructions
- 1. Rinse the shrimp and pat them dry, then season with salt and let marinate for about 5 minutes.
- 2. Heat 3 tablespoons of oil in a wok, deep fry the curry leaves and shrimp for about 1 minute until slightly crispy.
- 3. Remove the shrimp and curry leaves from the wok and set aside.
- 4. Heat the remaining 1 tablespoon of oil in the wok, add the bird's eye chilies, shallots, and garlic, and stir-fry until fragrant.
- 5. Mix in the shrimp and curry leaves, then add turmeric powder, tamarind concentrate, and sugar, and stir-fry for about 3 minutes.
- 6. Dish out and serve immediately with steamed rice.
Nutrition Facts (estimated)
Servings
4
Calories
240
Total fat
15g
Total carbohydrates
10g
Total protein
16g
Sodium
937mg
Cholesterol
142mg
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