Crispy Pan Fried Shimp With Tamarind Glaze

Submitted by gailanng

"From Modern Indian Cooking by Hari Nayak and Vikas Khanna using simplified ingredients and cooking techniques for the modern Indian table."

 

• Ready In: 2hrs 6mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 lb medium shrimp, cleaned, shelled and deveined
• 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
• 1 lemon, juice of
• 2 tablespoons Thai basil, chopped

directions

1. Using a clean kitchen towel, pat dry the shrimp and set aside. Mix ginger and garlic with cumin powder. Add tamarind, cayenne pepper, turmeric, flour and salt.
2. Stir 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.
3. Heat the remaining oil in a large sauté pan over medium heat. Add the marinated shrimp and cook for a minute on high heat. Turn the shrimp over and cook for another minute. Reduce the heat and cook for 2 to 3 minutes, turning the shrimp occasionally for uniform cooking. Sprinkle with lemon juice and Thai basil and serve hot.