Prep 45 mins
Cook 6 mins
found this in my email this morning. i looks great. everyday health most of the prep time is a 30 minute marinating wait.
- 1 tablespoon split peas, yellow
- 1 tablespoon coriander seed
- 1 teaspoon cumin seed
- 1⁄4 teaspoon peppercorn, black
- 1 medium pepper, red chile, dried, such as Thai, cayenne or 1 medium arbol chile
- 2 tablespoons cilantro, fresh, finely chopped
- 1 teaspoon tamarind paste
- 1⁄2 teaspoon salt
- 1 lb shrimp, raw, peeled and deveined
- 1 tablespoon oil, canola
- 1 tablespoon mustard seeds
- 1⁄4 cup shallot, minced
- 1⁄2 cup water
- 1. Toast split peas, coriander, cumin, peppercorns and chile in a large skillet over medium heat, shaking the pan occasionally, until the peas turn reddish brown, the spices become fragrant and the chile blackens slightly, 2 to 3 minutes. Transfer to a plate to cool for 3 to 5 minutes.
- 2. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground black pepper.
- 3. Combine cilantro, tamarind concentrate (or lime juice), salt and the spice blend in a medium bowl. Add shrimp and turn to coat. Cover and refrigerate for 30 minutes. (Do not marinate for more than 2 hours or the acidity in the tamarind will affect the shrimp's texture.).
- 4. Heat oil in the pan over medium-high heat; add mustard seeds. When the seeds begin to pop, cover the skillet. As soon as the popping stops, add shallots and the shrimp in a single layer and cook until the undersides of the shrimp turn salmon-pink, 1 to 2 minutes. Turn the shrimp and cook until the other side is pink, 1 to 2 minutes.
- 5. Add water and continue cooking for 1 minute. Serve immediately.