Crispy Tamarind Lime-Glazed Prawns

Menu Part: 
Cuisine Type: 
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.


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

More From FoodService Director

Industry News & Opinion

Just over 100 foodservice workers at Mayo Clinic in Rochester, Minn., have voted to join a branch of the Service Employees International Union, KIMT reports.

SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

Read the full story via .

Sponsored Content
pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

Industry News & Opinion

The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

Industry News & Opinion

As Harvard University’s dining staff strike continues , the school has added an extra $25 to student accounts, providing more flexibility for students to eat outside of the dining halls, The Harvard Crimson reports.

The extra funds were added to Crimson Cash and BoardPlus accounts, which students can use to pay for food both on and off campus.

Aside from some technical issues with payment processing, students are grateful for the extra money, according to The Harvard Crimson.

Since the strike began two weeks ago, students have complained about food quality in the...

FSD Resources