Shrimp with Curry Leaves
Shrimp with Curry Leaves recipe - The curry leaf is one of the many Indian influences that blends really well into Malaysian cuisine, which is exotic and predominantly spicy.
Servings: 4 people
Calories: 240kcal
Ingredients
- 1 lb (500g) large shrimp, shell-on and and head-on
- 1/2 teaspoon salt
- 4 tablespoons oil
- 2 sprigs curry leaves use only the leaves
- 5-10 bird's eye chilies depends on your heat tolerance, chopped
- 5 shallots finely chopped
- 1 clove garlic finely chopped
- 1 teaspoon turmeric powder
- 1 tablespoon tamarind concentrate
- 1/2 teaspoon sugar
Instructions
- Rinse the shrimp and pat dry. Season the shrimp with salt and marinate for about 5 minutes. Heat 3 tablespoons of oil and deep fry the curry leaves and shrimp for 1 minute or until the shrimp turn slightly crispy and color changes. Remove the shrimp with curry leaves and set aside. If there is remaining oil left in the wok, leave it in.
- Heat the remaining 1 tablespoon of cooking oil in the wok, put in the bird eye's chilies, shallots, garlic, and stir fry for 1 minute or until fragrant.
- Mix in the shrimp with curry leaves. Add in the turmeric powder, tamarind concentrate, sugar and stir fry continuously for 3 minutes or until all the ingredients are well combined. Dish out and serve immediately with steamed rice.
Nutrition
Serving: 4people | Calories: 240kcal | Carbohydrates: 10g | Protein: 16g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 142mg | Sodium: 937mg | Fiber: 1g | Sugar: 5g