Crispy Pan-fried Shrimp

Also known as Jhinga varuval, is a traditional dish of south India. To me, tiny shrimp are so much more flavorful than the large ones. Garlic and tamarind pulp add a great flavor without overpowering the delicate shrimp.

Serves 6

1 pound small fresh shrimp—cleaned, shelled, and de-veined

1 teaspoon finely chopped ginger

4 teaspoons minced garlic

1 teaspoon cumin powder

1 tablespoon tamarind pulp

1 teaspoon cayenne pepper

1/2 teaspoon turmeric powder

1 tablespoon all purpose unbleached flour

salt to taste

1/4 cup vegetable oil

1 tablespoon lemon juice

6 small sprigs fresh mint

1. Clean shrimp, drain, pat dry with kitchen towel, and set aside.

2. Mix ginger and garlic with cumin powder. Add tamarind pulp, cayenne

pepper, turmeric powder, flour, and salt. Blend 2 tablespoons of oil into the

mixture.

3. Transfer to a bowl, add the shrimp, and toss well to coat evenly.

4. After the shrimp are evenly coated, cover and refrigerate for not longer than 3 hours for best results.

5. Heat the remaining oil in a large saucepan over medium heat. Gently add

the marinated shrimp and cook for a minute on high heat. Turn over the

shrimp and cook for another minute. Reduce the heat and cook for 2 to 3

minutes, turning the shrimp occasionally for uniform cooking.

6. When the shrimp are cooked, remove and drain on brown paper sacks for

excessive oil.

7. Sprinkle lemon juice and garnish with fresh mint.