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

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

FSD Resources