Shrimp with Curry Leaves

Name: Shrimp with Curry Leaves
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 people
Ingredients: 1 lb (500g) large shrimp; 1/2 teaspoon salt; 4 tablespoons oil; 2 sprigs curry leaves; 5-10 bird's eye chilies; 5 shallots; 1 clove garlic; 1 teaspoon turmeric powder; 1 tablespoon tamarind concentrate; 1/2 teaspoon sugar

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5.0

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 people
Calories
240 kcal
Course
Main Course
Cuisine
Malaysian

Shrimp with Curry Leaves

Kelsey Carr

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Shrimp with Curry Leaves recipe - The curry leaf is one of the many Indian influences that blends really well into Malaysian cuisine, which is exotic and predominantly spicy.

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Ingredients

Servings

1 lb (500g) large shrimp shell-on and and head-on
1/2 teaspoon salt
4 tablespoons oil
2 sprigs curry leaves use only the leaves
5-10 bird's eye chilies depends on your heat tolerance, chopped
5 shallots finely chopped
1 clove garlic finely chopped
1 teaspoon turmeric powder
1 tablespoon tamarind concentrate
1/2 teaspoon sugar

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Instructions

Rinse the shrimp and pat them dry. Season with salt and let marinate for about 5 minutes. Heat 3 tablespoons of oil in a wok, then deep fry the curry leaves and shrimp for about 1 minute, or until the shrimp are slightly crispy and their color changes. Remove the shrimp and curry leaves from the wok and set aside. If there's any oil left in the wok, keep it for the next step.
Heat the remaining 1 tablespoon of cooking oil in the wok. Add the bird's eye chilies, shallots, and garlic, and stir-fry for about 1 minute, or until fragrant.
Mix in the shrimp and curry leaves. Add the turmeric powder, tamarind concentrate, and sugar, and stir-fry continuously for about 3 minutes, or until all the ingredients are well combined. Dish out and serve immediately with steamed rice.

Nutrition Information

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Serving 4people Calories 240kcal (12%) Carbohydrates 10g (3%) Protein 16g (32%) Fat 15g (23%) Saturated Fat 11g (55%) Cholesterol 142mg (47%) Sodium 937mg (39%) Fiber 1g (4%) Sugar 5g (10%)