Ingredients Jump to Instructions ↓

  1. 1 tablespoon yellow split peas

  2. 1 tablespoon coriander seeds

  3. 1 teaspoon cumin seeds

  4. 1/4 teaspoon black peppercorns

  5. 1 dried red chile, such as Thai, cayenne or chile de arbol

  6. 2 tablespoons finely chopped fresh cilantro

  7. 1 teaspoon tamarind concentrate, (see Ingredient Note) or 2 tablespoons lime juice

  8. 1/2 teaspoon salt

  9. 1 pound raw shrimp, (16-20 per pound), peeled and deveined

  10. 1 tablespoon canola oil

  11. 1 teaspoon black or yellow mustard seeds

  12. 1/4 cup minced, shallots

  13. 1/2 cup water

Instructions Jump to Ingredients ↑

  1. Toast split peas, coriander, cumin, peppercorns and chile in a large skillet over medium heat, shaking the pan occasionally, until the peas turn reddish brown, the spices become fragrant and the chile blackens slightly, 2 to 3 minutes. Transfer to a plate to cool for 3 to 5 minutes. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground black pepper. Combine cilantro, tamarind concentrate (or lime juice), salt and the spice blend in a medium bowl. Add shrimp and turn to coat. Cover and refrigerate for 30 minutes. (Do not marinate for more than 2 hours or the acidity in the tamarind will affect the shrimp's texture.) Heat oil in the pan over medium-high heat; add mustard seeds. When the seeds begin to pop, cover the skillet. As soon as the popping stops, add shallots and the shrimp in a single layer and cook until the undersides of the shrimp turn salmon-pink, 1 to 2 minutes. Turn the shrimp and cook until the other side is pink, 1 to 2 minutes. Add water and continue cooking for 1 minute. Serve immediately.


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