Spicy, Sweet and Sour Shrimp (Prawn Patio)

Ingredients

• 1 shallot (finely diced)
• 3 garlic cloves (thinly sliced)
• 1/2 Serrano green chili (or more if you like it really spicy)
• 2 tsp oil
• 1 tsp cumin (whole seeds)
• 7 curry leaves (optional)
• 2 tbsp tomato paste
• 1 1/2 tsp brown sugar or grated jaggery
• 1 tbsp tamarind pulp
• 1/2 tsp red chili powder
• 1/2 tsp turmeric
• 1 tsp ground cumin seeds
• 1 tsp ground coriander seeds
• 1/2 tsp salt
• 3 tbsp chopped cilantro leaves
• 1 tbsp lemon juice
• 1/2 lbs cooked frozen shrimp (If you use uncooked shelled and deveined shrimp. Just add about 3-4 minutes of additional cooking time.)

Instructions

1. Heat oil in a saute pan.
2. When hot, toss in the cumin seeds and curry leaves. Stir.
3. Then toss in the onion. Cook for a few minutes and then add the garlic and green chili. Cook until the onion is translucent and the garlic is soft.
4. In the mean time, dissolve the tamarind pulp into 1/4 cup of hot water. Set aside.
5. Add in the tomato paste and stir. Cook for a minute.
6. Toss in the chili, cumin, coriander, sugar and salt. Cook for about a minute. Stirring often so the spices don’t burn.
7. Strain the tamarind pulp and throw away. Add the tamarind water to the pan. Stir and let cook until the mixture thickens and develops a jammy texture. About 5 minutes on medium low heat.
8. Add the cilantro.
9. Rinse the shrimp under running water for 2 to 3 minutes. Drain and add to the pan. Stir and cook for 1 minute on low heat until warmed through.
10. Turn off the heat and stir in the lemon juice.

Nutrition

• Serving Size: 0.25
• Calories: 102
• Carbohydrates: 8
• Protein: 12
• Fat: 3
• Saturated Fat: 1
• Polyunsaturated Fat: 1
• Monounsaturated Fat: 1
• Trans Fat: 1
• Cholesterol: 91
• Sodium: 429
• Potassium: 318
• Fiber: 1
• Sugar: 5
• Vitamin A: 271
• Vitamin C: 40
• Calcium: 67
• Iron: 1
• Serving Unit: cup