Quick Fried Shrimp with Spices
Quick Fried Shrimp with Spices
adapted from The Complete Wok & Stir-fry Cookbook
1/2 pound large cooked shrimp
1 tsp grated ginger root
1 garlic clove, crushed
1/2 tsp hot chili powder
1/2 tsp ground turmeric
1 tsp mustard seeds
seeds from 4 green cardamom pods, crushed
2 TBSP butter
4 TBSP coconut milk
salt and freshly ground black pepper to taste
Pu the ginger, garlic, chili powder, turmeric, mustard seeds and cardamom seeds in a bowl. Add shrimp and toss to coat completely. Heat a wok until hot. Add the butter (or ghee) and swirl it around until foaming. Add the marinated shrimp and stir-fry from 1 to 1 1/2 minutes. Stir in the coconut milk and simmer for 3-4 minutes or until the shrimp are heated through. Season with salt and pepper. Serve at once.
Notes: This came out fairly tasty, though I think I might kick up the chili powder a little in the future. I served it with coconut jasmine rice to which I added some veggies (baby corn cobs, pea pods, and carrots).
Posted by Jennifer at April 2, 2006 2:22 PM | TrackBackOh that sounds lovely. How crushed did you crush the cardamom seeds? I learned recently I don't like big chunks of cardamom, but I love it as a flavoring, so I'm trying to visualize the flavor.
Posted by: D. at April 2, 2006 5:01 PMI used a mortar and pestle and first crushed the cardamom and garlic together and then pounded everything else into that. It worked out pretty well. I didn't really notice any bits of cardamom standing out by themselves, though the flavor was definitely there, but you could always just use the powdered version instead.
Posted by: Jennifer at April 3, 2006 9:10 AMThis was a tasty and interesting dish, but I agree that a bit of added heat would likely make it even better. It certainly looked simple to make too, once the various spices were ground together.
The side dish ended up being good also, especially with the added lime juice, and was a fine accompaniment to the shrimp.
Posted by: Michael at April 3, 2006 9:44 PM