Crispy Tamarind Lime-Glazed Prawns
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.
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
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