This dish is both inticing and comforting for cool winter evenings, but still with a fresh flair.
By Rinku Bhattacharya
This shrimp recipe side steps some of the negatives of Indo-Chinese cooking and lays off the deep frying. I have pan crisped it without much effort, as for the name. Tell me, how authentic are Indo-Chinese names anyway, they are an art unto themselves.
- 1 pound of large shrimp, shelled with tails on if desired
- 1 tablespoon fresh lemon juice
- 1 teaspoon soy sauce
- 2 tablespoons cornstarch
- 3 tablespoons canola or other mild tasting vegetable oil
- 1 tablespoon oil
- 11/2 teaspoon freshly grated ginger
- ¼ cup ketchup
- 1 tablespoon sriracha
- 1 teaspoon horseradish sauce
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 4 tablespoons chopped scallions
- 1 tablespoon finely chopped cilantro
- In a mixing bowl, place the shrimp and mix it with the lemon juice, soy sauce and the cornstarch.
- Heat the oil in a wide bottomed pan for at least a couple of minutes until almost smoking.
- Place the shrimp in a single layer and cook for about 3 minutes on each side, until the shrimp crinkles and curls and turns nice and crisp.
- Gently remove the shrimp on to a plate.
- Add in the remaining tablespoon of oil and add in the ginger and saute lightly.
- Mix in the ketchup, sriracha, horseradish, lemon juice and honey and bring the sauce to a simmer.
- Lightly toss the shrimp into the sauce and stir in the scallions. Turn off the heat and garnish with the cilantro and serve with steaming white rice as a meal or on its own as an appetizer.