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
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 them dry. Season with salt and let marinate for about 5 minutes. Heat 3 tablespoons of oil in a wok, then deep fry the curry leaves and shrimp for about 1 minute, or until the shrimp are slightly crispy and their color changes. Remove the shrimp and curry leaves from the wok and set aside. If there's any oil left in the wok, keep it for the next step.
- Heat the remaining 1 tablespoon of cooking oil in the wok. Add the bird's eye chilies, shallots, and garlic, and stir-fry for about 1 minute, or until fragrant.
- Mix in the shrimp and curry leaves. Add the turmeric powder, tamarind concentrate, and sugar, and stir-fry continuously for about 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