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  1. Description: Classic Nepali Grilled Shrimp Marinated in Mustard Oil

  2. Serving Size: (As desired)

  3. Preparation Time: about an hour or longer with marinating

  4. Amount/Measure/Ingredient

  5. 2 lbs. Medium shrimps, peeled and deveined

  6. 4 tablespoons lemon juice

  7. 2 tablespoons soy sauce

  8. 1 teaspoon chili powder

  9. 1 teaspoon freshly cracked black pepper

  10. 1 teaspoon timur (Szechwan pepper)

  11. 1 tablespoon dill weed, chopped

  12. 4 tablespoons mustard oil

  13. Bamboo skewers (pre-soaked in cold water for at least 30 min.)

  14. Marinade:

  15. 3 tablespoons mustard oil

  16. 1 tablespoon cumin seeds

  17. 1 tablespoon coriander seeds

  18. 1 teaspoon mustard seeds

  19. 3 red chilies

  20. 3 cloves garlic

  21. 1-in ginger

  22. 1/2 teaspoon turmeric

  23. Salt and pepper

  24. Garnish:

  25. 1 teaspoon fenugreek

  26. 10 cloves garlic, thinly sliced

  27. 1 tablespoon mustard oil

  28. 1/2 cup green onions, cut in 1-in. length

  29. In a large bowl, combine shrimps with four tablespoons of lemon juice, two tablespoons of soy sauce, one teaspoon of chili powder, one teaspoon of freshly cracked black pepper, one teaspoon of timur (Szechwan pepper), one tablespoon of chopped dill weed, and four tablespoons of mustard oil. Let marinate for four hours. Thread the marinated shrimps into bamboo skewers; grill until cooked through.

  30. In a blender combine cumin, coriander, mustard seeds, chilies, three cloves of garlic, ginger, and turmeric with one tablespoon of oil to yield smooth paste.

  31. In a bowl, mix the garlic-ginger paste with the grilled shrimp, gradually pouring two tablespoons of mustard oil; toss it well to coat

  32. thoroughly. Cover and set aside for 5 min. to marinate.

  33. To garnish, in a non-stick pan heat two tablespoons, toast fenugreek till it turns dark. Add garlic slices and fry till light brown. Pour

  34. the oil mixture over the marinated shrimp. Add green onions. Toss the whole mixture well. Serve with stir-fried vegetables and rice.

  35. 2003 by Good Cooking, Inc. '


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