Mangalore Fried Shrimp
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- salt to taste
- 1/2 teaspoon cayenne pepper
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon turmeric
- 1/4 teaspoon mustard powder
- 4 teaspoons canola oil
- Carbohydrate 2 g(1%)
- Cholesterol 143 mg(48%)
- Fat 6 g(9%)
- Fiber 0 g(1%)
- Protein 16 g(31%)
- Saturated Fat 1 g(3%)
- Sodium 643 mg(27%)
- Calories 125
Preparation Rinse the shrimp and pat them dry on paper towels. Put them in a bowl and sprinkle with the cayenne, turmeric, mustard powder, and lemon juice. Stir gently to coat the shrimp evenly with the spices. Cover and refrigerate for 30 minutes. When the shrimp have marinated, combine the oil, cumin or mustard seeds, and curry leaves, if using, in a large wok, frying pan, or kadai over medium-high heat. Cover, if using mustard seeds (the seeds splatter and pop), and cook until the cumin darkens and/or you hear the mustard seeds crackle, 1 to 2 minutes. Add the shrimp and cook, stirring, 30 seconds, stirring often. Add the chopped scallion and cook, stirring, until the shrimp turn pink all over, about 1 minute. Sprinkle with salt and serve hot. Reprinted from Indian Home Cooking: A Fresh Introduction to Indian Food, With More Than 150 Recipes by Suvir Saran and Stephanie Lyness. Copyright © 2004 by Suvir Saran and Stephanie Lyness. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. Buy the full book from Amazon.
Preparation Rinse the shrimp and pat them dry on paper towels. Put them in a bowl and sprinkle with the cayenne, turmeric, mustard powder, and lemon juice. Stir gently to coat the shrimp evenly with the spices. Cover and refrigerate for 30 minutes. When the shrimp have marinated, combine the oil, cumin or mustard seeds, and curry leaves, if using, in a large wok, frying pan, or kadai over medium-high heat. Cover, if using mustard seeds (the seeds splatter and pop), and cook until the cumin darkens and/or you hear the mustard seeds crackle, 1 to 2 minutes. Add the shrimp and cook, stirring, 30 seconds, stirring often. Add the chopped scallion and cook, stirring, until the shrimp turn pink all over, about 1 minute. Sprinkle with salt and serve hot. Reprinted from Indian Home Cooking: A Fresh Introduction to Indian Food, With More Than 150 Recipes by Suvir Saran and Stephanie Lyness. Copyright © 2004 by Suvir Saran and Stephanie Lyness. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. Buy the full book from Amazon.
