Crispy Tamarind Lime-Glazed Prawns

Menu Part: 
Appetizer
Cuisine Type: 
Indian
Serves: 
8 portions

Also known as the Indian date, tamarind is a very popular flavoring in Indian and Middle Eastern cuisines. Tamarind is used here to glaze crisy prawns also seasoned with garlic, lime zest, cayenne pepper and cumin.

Ingredients

32 Mexican white shrimp, peeled, deveined
1 1/2 tsp. fresh ginger, peeled, minced
3 tsp. fresh garlic, minced
Juice & zest of 1 lime
1 tsp. cayenne pepper
Sea salt, to taste
2 oz. water
1 tsp. wildflower honey
6 tbsp. tamarind paste
1/4 tsp. cumin seeds, toasted and ground
1 tbsp. olive oil
3 tbsp. corn oil

Steps

1. Slack shrimp out on paper towels and carefully dry and set aside in stainless steel bowl.

2. Mix ginger, garlic, lime zest, half the cayenne and a pinch of salt until well blended. Gently massage spice mix into shrimp and set in refrigerator for 2 to 3 hours.

3. Over medium to high heat in small sauce pan, add water, honey, tamarind paste, remaining cayenne, cumin and olive oil and bring to a boil. Reduce heat and allow to simmer for 10 mins.

4. Remove from heat and purée, using mixer or bar blender. Once well blended set aside and keep hot.

5. In large skillet over high heat, add one-third of the corn oil. Once oil starts to lightly smoke, add one-third of the shrimp and cook for 1 to 2 mins. on each side or until shrimp is crispy and just cooked. Repeat process twice with rest of shrimp.

6. Once shrimp is cooked, place in stainless steel bowl and toss with tamarind glaze.

Recipe by Gourmet Dining Services at the New Jersey Institure of Technology, Newark

More From FoodService Director

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

Ideas and Innovation
kale quinoa salad

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette; kale and quinoa salad with warm maple dressing; and leek soup with pickled cucumbers, to name a few.

Ideas and Innovation
packaged meals

While the multiple-choice questions on FoodService Director’s annual census surveys are a great way of gathering data on trends, I’ve always been rather partial to the open-ended queries. We can’t possibly think up every answer operators might have to a particular question, and it gives respondents a chance to show some personality as well. (A special nod to one cheeky operator’s not-quite-safe-for-work response to how they’re tackling shortened lunch periods—you made my day.)

So this year, for the first time since I’ve been at FoodService Director, I chose to include a very open-...

Menu Development
ramen bowl spoon chopsticks

Asian noodle soups are a popular lunch option at YouTube’s San Bruno, Calif., campus, says Trent Page, the GM at Bon Appetit Management who runs the company’s three corporate dining venues. But Page noticed an increasing preference for customizable dishes and vegan preparations among the 1,000 customers he feeds daily. Inspired by a recent visit to Japan, he introduced tsukemen to the menu—a dish that features most of the traditional ramen ingredients (noodles, eggs and vegetable garnishes) served separately so diners can mix and match. “Separating the components makes it more customizable...

FSD Resources