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

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

FSD Resources