Name: Crispy Pan-fried Shrimp recipe by Rita Arora at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 1 pound small fresh shrimp cleaned, shelled and deveined; 1 teaspoon finely chopped ginger; 4 teaspoons minced garlic; 1 teaspoon cumin powder; 1 tablespoon tamarind pulp; 1 teaspoon cayenne pepper; 1/2 teaspoon Turmeric powder; 1 tablespoon all purpose unbleached flour/ corn flour; Salt to taste; 1/4 cup vegetable oil; 1 tablespoon lemon juice; 6 small sprigs fresh mint

ABOUT Crispy Pan-fried Shrimp RECIPE

This recipe has been adopted from the book " Essence of Seasoning", written by Mishelin star chef Vikas Khanna.

Ingredients Serving: 2

1 pound small fresh shrimp cleaned, shelled and deveined
1 teaspoon finely chopped ginger
4 teaspoons minced garlic
1 teaspoon cumin powder
1 tablespoon tamarind pulp
1 teaspoon cayenne pepper
1/2 teaspoon Turmeric powder
1 tablespoon all purpose unbleached flour/ corn flour
Salt to taste
1/4 cup vegetable oil
1 tablespoon lemon juice
6 small sprigs fresh mint

Instructions

Clean shrimp, drain, pat dry with kitchen towel and set aside.
Mix ginger and garlic with cumin powder. Add tamarind pulp, 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. After the shrimp are evenly coated, cover and refrigerate for no longer than 3 hours for best results.
Heat the remaining oil in a large saucepan over medium heat. Gently 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.
When the shrimps are cooked, remove and drain on brown paper sacks for excessive oil.
Sprinkle lemon juice and garnish with fresh mint.

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