Tiger Shrimp With Lime, Ginger, And Mustard Seeds
Serves: 2
Irwin Berge
1 January 1970
Based on User reviews:
50
Spice
33
Sweetness
47
Sourness
46
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Vegetable Oil1 tsps
Black Mustard Seed1 tsps
Ground Turmeric2 tbsps
Cilantro (roughly chopped)Directions:
1
Gently heat the oil in a large skillet and add the cinnamon stick, mustard seeds, turmeric, peppercorns and curry leaves (if using)
2
Once they start to sizzle, stir through the scallions, chile and ginger and allow to soften for around a minute
3
Stir in the shrimp and watch how they turn to a golden pink color
4
Flip them over and sprinkle over a good pinch of salt
5
Once they are cooked through—and it won’t take long, only a few minutes on each side—drizzle over the honey and sprinkle in half the cilantro and the lime juice
6
Mix well and serve sprinkled with the remaining cilantro
7
Gently heat the oil in a large skillet and add the cinnamon stick, mustard seeds, turmeric, peppercorns and curry leaves (if using)
8
Once they start to sizzle, stir through the scallions, chile and ginger and allow to soften for around a minute
9
Stir in the shrimp and watch how they turn to a golden pink color
10
Flip them over and sprinkle over a good pinch of salt
11
Once they are cooked through—and it won’t take long, only a few minutes on each side—drizzle over the honey and sprinkle in half the cilantro and the lime juice
12
Mix well and serve sprinkled with the remaining cilantro