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Active Time
10 minutes
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Total Time
20 minutes
很快煮虾,但仍能感受rather special. This recipe borrows spices from the southern shores of India; I tasted a dish similar to this when I was learning about the local cuisine. At first, you get pure heat from the chiles; when it subsides, you're left with delicate and delicious flavors. Here, I have toned down the chiles and added some background warmth by using fresh ginger instead. I’ve used tiger shrimp and removed most of the shell, apart from the tail. I prefer to leave the tail on, as it means that you have something to hold on to when biting into the shrimp, but you can take the entire shell off if you prefer. Just make sure the shrimp are raw and that they have been deveined.
Ingredients
Serves 4
Step 1
Gently heat the oil in a large skillet and add the cinnamon stick, mustard seeds, turmeric, peppercorns and curry leaves (if using). Once they start to sizzle, stir through the scallions, chile and ginger and allow to soften for around a minute.
Step 2
Stir in the shrimp and watch how they turn to a golden pink color. Flip them over and sprinkle over a good pinch of salt. Once they are cooked through—and it won’t take long, only a few minutes on each side—drizzle over the honey and sprinkle in half the cilantro and the lime juice. Mix well and serve sprinkled with the remaining cilantro.
This recipe has been updated as a part ofour archive repair project.
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Reviews (5)
Back to TopThis was delicious. I couldn’t detect the taste of cinnamon, though. Served this with naan and cucumber ajat which, I belatedly realized was Thai and not Indian.
Lisa E
Seattle
1/18/2023
Fantastic! This is definitely a new staple in our household! My husband is from New Mexico so we always have Hatch Green Chilis in the freezer and I substituted one of these for the red chili. Served over a bed of lettuce to keep calories down and reminded me of that fabulous , spicy Shrimp salad you at Thai restaurants.
WIGDOWT
Asheville, NC
2/13/2020
very yummy. i subbed regular tailless shrimp and served w basmati rice and naan. i didnt include the chilie seeds bc the author talked about how hot it was. i would add the seeds next time to spice it up.
jgorczycki07
Philadelphia, pa
9/1/2018
So good! Nice bright flavors. I used ground cinnamon instead and had to add about a table spoon more of oil to compensate. I also didn't use curry leaves, I have some lemon mint growing and tossed it in at the end with the cilantro. Next time I'll attempt to make a bit more sauce, include another vegetable and serve over rice.
Anonymous
Napa, CA
2/26/2017
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