Spicy Fried Shrimp With Green Chutney Recipes

Steps:

• Put shrimp in a large bowl and sprinkle with salt. Add turmeric, cayenne, black pepper, garlic, ginger, garam masala, chile, cilantro, mint and lemon juice. Toss to coat well and leave to marinate for at least 15 minutes. (May marinate up to several hours in advance, refrigerated.)
• Make the chutney: Put mint, cilantro, garlic, ginger, sugar, salt, cumin and chile in the bowl of a food processor or blender. Purée until smooth, using a little ice water as necessary to help blend the mixture. Add lime juice and transfer to a small serving bowl.
• Just before frying, sprinkle rice flour and chickpea flour over reserved shrimp and toss to coat. Then sprinkle with 1 or 2 tablespoons water and toss. Shrimp should now have a batter-like coating.
• Heat an inch of oil in a wok until nearly smoking, about 375 degrees. Fry a few shrimp at a time until golden and crisp, a minute or so per side. Drain on paper towels and keep warm until all shrimp are fried. Serve with green chutney.

Steps:

• Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
• Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
• Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
• Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

Steps:

• In a large skillet, heat oil over medium-high heat. Add shrimp and ginger; stir-fry until shrimp turn pink, 4-5 minutes. Stir in remaining ingredients; cook until vegetables are crisp-tender, stirring occasionally. If desired, serve with rice.

Steps:

• Combine the broth, 2 teaspoons of the soy sauce, and 1 tablespoon of the rice wine or sherry and sugar in a small bowl. Combine the garlic, 1 tablespoon of the ginger, and the minced chiles in another bowl. Have all of your ingredients within reach of your wok or pan.
• In a medium bowl combine the cornstarch, 1 teaspoon soy sauce, 1 tablespoon rice wine or sherry, and 1 tablespoon of the ginger. Stir together well. Lightly salt the shrimp and toss with the cornstarch mixture until coated.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add in the oil by pouring it on the sides of the pan and swirling the pan. Add the garlic, ginger and chiles and stir-fry for no more than 10 seconds. Add the red pepper and stir-fry for 1 minute. Add the shrimp with any liquid in the bowl and stir-fry for 2 to 3 minutes, until pink and opaque. Add the amaranth (or beet greens) and scallions, stir-fry for about 30 seconds, add the broth mixture and stir-fry for 1 minute, or until the greens have wilted. Add the cilantro and stir-fry for another 30 seconds. Remove from the heat and serve with rice or noodles, red rice being my first choice.