TAMARIND GLAZED SHRIMP SALAD
Provided by Food Network
Yield 6 appetizer portions or 4 main
Number Of Ingredients 13
Steps:
- Dissolve the tamarind in the hot water in a small bowl. Add the rice wine, honey and fish sauce to the tamarind and stir well to combine. Set aside. Wash the cucumber and cherry tomatoes. Score the cucumber with a channeling knife or a fork and slice into paper thin slice using a vegetable slicer. Arrange the cucumber around the perimeter of a serving platter, overlapping decoratively as you go. Cut the tomatoes in quarters and similarly place around the platter overlapping the cucumbers where necessary. Place the mung bean sprouts, upon which the cooked shrimp will sit, in a heap in the center of the platter. Heat the peanut oil in a large saute pan or wok over high heat. Add the whole chili peppers and heat through for 30 seconds. Add the ginger, cook for 30 seconds, add the shrimp and stir fry for 2 to 3 minutes. Add the tamarind glaze and bring to a fast boil. Toss or stir the shrimp well to coat in the glaze. Cook just until the shrimp begins to become firm and opaque, about 1 to 2 minutes more. Spoon the shrimp over the bean sprouts and serve.;
SHRIMP PAD THAI
Steps:
- Place tamarind in a bowl, cover with the boiling water and let sit until softened. Press the pulp through a sieve into a bowl and discard seeds and solids.
- Combine orange juice, tamarind pulp, vinegar, honey, basil and salt and pepper in a blender and blend until smooth. Strain the mixture through a mesh strainer. Return to the blender, with the motor running, slowly add 6 tablespoons of the oil and blend until emulsified.
- Heat remaining 2 tablespoons of the oil in a large nonstick saute pan over high heat. Season shrimp on both sides with salt and pepper and add to the pan. Stir in the tamarind glaze, turn the shrimp over and continue cooking until shrimp is cooked through and glazed.
- Soak noodles in a large bowl of warm water until softened but not overly soft, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.
- Place the tamarind in a bowl and cover with the boiling water, let sit until soft, about 10 minutes. Force the mixture through a sieve (including the water) into a bowl, discarding seeds and fibers. Add soy sauce, brown sugar, and hot sauce to the tamarind, stirring until sugar has dissolved, set aside.
- Heat the oil in a wok or a large saute pan over medium heat until hot, then fry half of the shallots over medium-low heat, stirring frequently, until golden brown, 8 to 12 minutes. Remove the shallots with a slotted spoon to a plate lined with paper towels.
- Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer tofu to paper towels using a slotted spoon. Transfer the frying oil to a heatproof glass and reserve.
- Lightly beat eggs with 1/4 teaspoon salt, pepper and a tablespoon of water. Heat 2 tablespoons of the shallot oil in a wok or saute pan over high heat until it shimmers. Add eggs and swirl to coat the side of the wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.
- Heat wok over medium heat, add 6 tablespoons of the shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.
- Add noodles and stir-fry over medium for about 2 minutes. Add tofu, bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes. Stir in additional sauce, if desired, then stir in the eggs. Transfer to a large shallow serving dish and top with the shrimp, crispy shallots, Thai basil, cilantro and peanuts. Serve lime wedges on the side.
TAMARIND-GLAZED HONEY SHRIMP
Another Monica Bhide recipe! We had the shrimp late last night and I woke up this morning wishing I had some more, they were so delicious! ;) I suggest that you make double the quantity and keep them ready to serve!!! We made these for the seafood and protein lovers! Monica Bhide's newest cookbook is Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen (Simon & Schuster, 2009). There is a 2 hr marinating time for which I didn't allow.
Provided by Manami
Categories Lemon
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the lemon juice, chutney, honey, ginger, red pepper flakes (if using), coriander, and salt;. mix well.
- Add the shrimp and toss well to coat; cover and refrigerate for 2 hours.
- About 10 minutes before serving time, heat the vegetable oil in a large skillet over medium-high heat.
- Just before the oil starts smoking, add the shrimp and marinade to the pan.
- Sauté for 1 to 2 minutes or until the shrimp are pink and no longer translucent.
- Transfer to a serving bowl and pour any liquid from the pan over the shrimp.
- Serve warm with basmatti rice with chives.
Nutrition Facts : Calories 143.4, Fat 6.3, SaturatedFat 0.8, Cholesterol 142.9, Sodium 787.6, Carbohydrate 5.8, Fiber 0.1, Sugar 4.4, Protein 15.5
CRISPY PUFFS WITH SPICY TAMARIND WATER
Number Of Ingredients 8
Steps:
- 1. Cook the potato in lightly salted boiling water to cover until tender, about 20 minutes. Meanwhile, prepare the chutney, tamarind water, and masala.2. Drain the potatoes, let cool, then peel and finely chop or mash them. In a large bowl, mix together the potato, cilantro, chickpeas, sprouted dal (if using), and masala.3. With a clean thumb or forefinger, gently make a big hole on the thin side of the paani-poori puff and fill with up to 2 teaspoons of the potato mixture. Dunk each filled puff into a bowl full of tamarind water and eat immediately. Or, at large gatherings, set out the paani-poori puffs, the chutney, and the tamarind water like a salad bar and let everyone help themselves.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CRISPY PAN FRIED SHIMP WITH TAMARIND GLAZE
From Modern Indian Cooking by Hari Nayak and Vikas Khanna using simplified ingredients and cooking techniques for the modern Indian table.
Provided by gailanng
Categories Indian
Time 2h6m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Using a clean kitchen towel, pat dry the shrimp and set aside. Mix ginger and garlic with cumin powder. Add tamarind, cayenne pepper, turmeric, flour and salt.
- Stir 2 tablespoons of oil into the mixture. Transfer to a bowl, add the shrimp and toss well to coat evenly, cover and refrigerate for about 2 hours for best results.
- Heat the remaining oil in a large sauté pan over medium heat. Add the marinated shrimp and cook for a minute on high heat. Turn the shrimp over and cook for another minute. Reduce the heat and cook for 2 to 3 minutes, turning the shrimp occasionally for uniform cooking. Sprinkle with lemon juice and Thai basil and serve hot.
Nutrition Facts : Calories 225.5, Fat 15.1, SaturatedFat 1.9, Cholesterol 143.2, Sodium 645.9, Carbohydrate 6.4, Fiber 0.6, Sugar 1.5, Protein 16.2
More about "crispy pan fried shimp with tamarind glaze recipes"
THAI STIR-FRIED TAMARIND SHRIMP RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 24Calories 248 per servingCategory Entree, Dinner, Lunch
SHRIMP KEBABS WITH TAMARIND GLAZE: ADDING FANTASTIC …
From hobnobmag.com
FRIED FISH WITH TAMARIND SAUCE RECIPE - THAITABLE.COM
From thaitable.com
EASY CRISPY PAN-FRIED SHRIMP | GRITSANDPINECONES.COM
From gritsandpinecones.com
8 BEST PAN FRIED SHRIMP IDEAS | SEAFOOD DISHES, SEAFOOD RECIPES ...
From pinterest.es
8 pins30 followers
TAMARIND GLAZED SHRIMP SALAD – RECIPES NETWORK
From recipenet.org
BAKED CHICKEN WINGS WITH TAMARIND-GINGER GLAZE RECIPE
From seriouseats.com
CRISPY PAN-FRIED SHRIMP WITH CABBAGE SLAW AND GOCHUJANG MAYO …
From getrecipecart.com
CRISPY PAN-FRIED SHRIMP - QUICKFX.CA
From quickfx.ca
CRISPY PAN FRIED SHRIMP WITH TAMARIND GLAZE | MOROCCAN FOOD, …
From pinterest.jp
TAMARIND GLAZED SHRIMP SALAD - BIGOVEN.COM
From bigoven.com
GHOST PEPPER & TAMARIND PAN FRIED MEATBALLS | RECIPES, FRIED …
From pinterest.ca
MODERN INDIAN COOKING | EAT YOUR BOOKS
From eatyourbooks.com
CRISPY PAN FRIED SHRIMP WITH TAMARIND GLAZE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CRISPY PAN FRIED SHRIMP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CRISPY TAMARIND LIME-GLAZED PRAWNS
From restaurantbusinessonline.com
CRISPY TAMARIND LIME-GLAZED PRAWNS - FOODSERVICEDIRECTOR.COM
From foodservicedirector.com
WHOLE FRIED FISH WITH THAI TAMARIND GLAZE - COOKINPAPS.COM
From cookinpaps.com
PAN FRIED BLACK BASS RECIPE - THERESCIPES.INFO
From therecipes.info
TAMARIND & HONEY CHICKEN WINGS (GA RANG ME MAT ONG)
From vickypham.com
RECIPE FOR PAN FRIED SALMON - THERESCIPES.INFO
From therecipes.info
GOONG PAD NAM PRIK PAO (THAI STIR-FRIED SHRIMP WITH CHILE JAM) …
From seriouseats.com
FRIED FISH WITH TAMARIND SAUCE RECIPE VIDEO - YUMMEFY RECIPES
From yummefy.com
CRISPY PAN FRIED SHRIMP WITH TAMARIND GLAZE RECIPE
From foodreference.com
THAI FOOD RECIPES: FRIED SHRIMP WITH TAMARIND SAUCE
From thaifoodrecipesss.blogspot.com
CRISPY FRIED TAMARIND CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
CRISPY PAN FRIED SHRIMP WITH TAMARIND GLAZE RECIPE
From pinterest.com
TAMARIND GLAZE - BIGOVEN.COM
From bigoven.com
CHICKEN FRIED WITH RIPE TAMARIND RECIPE - FOOD NEWS
From foodnewsnews.com
DEEP FRIED TOFU IN TAMARIND GLAZE - THAI 3 WHEELS
RECIPE: YUMMY HOW TO MAKE CRISPY FRIED FISH WITH TAMARIND …
From indexlicious.com
CRISPY PAN FRIED POMPANO / PAPLET / POMFRET - PINTEREST.COM
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love