Sunday, March 3, 2013

Malaysian shrimp with curry leaves, tamarind and jasmine rice

A couple of weeks ago, I was looking for a shrimp recipe. Something new. Something different. Something I'd never come across before. I found this mouth-watering malaysian recipe online which I immediately decided to try. I tweaked it a bit: used frozen shrimp without the heads, replaced fresh chillies with pepper flakes and added green onions. It was so good I'm sharing it with you here :) Enjoy!

- 1 lb raw large shrimp, shell-on (next time, I'll use fresh whole shrimp with heads, it should give it an amazing taste!)
- 1/2 teaspoon salt
- 4 tablespoons oil
- leaves from 4 sprigs of curry leaves
- a sprinkle of red pepper flakes (or a few fresh bird's eye chillies -if you can take that kind of heat-, chopped)
- 4 small shallots, finely chopped
- 1 clove garlic, finely chopped
- 1 teaspoon turmeric powder
- 1 tablespoon tamarind concentrate (if you can't find it in stores, you can make your own -here's my recipe-)
- 1/2 teaspoon sugar

- 2 cups jasmine rice
- 3 cups of water

- bring the water to a boil and add the rice. lower the heat and cover. cook for 15 minutes exactly.
- during this time, pat dry the shrimp and sprinkle with salt.
- heat 3 tbsp of oil in a wok.

- add salted shrimp and curry leaves and fry until shrimp changes color and gets slightly golden. They should not be completely cooked at that stage, they will cook again later. 

Reserve in a bowl.

- add the remaining tbsp of oil in the wok and saute the shallots, garlic and pepper for one minute.

- add the reserved shrimp and leaves, turmeric, sugar and tamarind concentrate.

- stir fry for a few minutes to cook the turmeric and finish cooking the shrimp. Reserve in a bowl.

- serve over perfectly cooked jasmine rice, and sprinkle with sliced green onions.

- Bon app'!

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