Ingredients Jump to Instructions ↓

  1. Description: Nepali Stir-Fried Shrimp

  2. Serving Size: (As desired)

  3. 2 hours, cooking

  4. 10-15 minutes

  5. Amount/Measure/Ingredient

  6. 1 lb. shrimp, peeled and deveined

  7. 1 cup red bell pepper, cut in 1-in. strips

  8. 1 cup green peas

  9. 1 cup green onions, cut in

  10. 1 in. length

  11. 3 dried red chilies

  12. 1/2 teaspoon fenugreek seeds

  13. 1 teaspoon turmeric

  14. 3 garlic cloves, minced

  15. 1 inch ginger, minced

  16. 5 fresh red chilies, julienned

  17. 4 tablespoons clarified butter for stir-frying

  18. 1/2 teaspoon ground black pepper

  19. 1/2 teaspoon Garam Masala

  20. 1 tablespoon chopped cilantro

  21. Marinade:

  22. 2 tablespoons mustard oil for marinating

  23. 1 tablespoon cumin powder

  24. 1 tablespoon coriander powder

  25. 1 tablespoon lemon juice

  26. 2 tablespoons soy sauce

  27. 1 tablespoon yogurt

  28. 1 teaspoon cracked black pepper

  29. 1/2 teaspoon timur (Szechwan pepper)

  30. Salt to taste

  31. In a large bowl combine shrimps, lemon juice, soy sauce, yogurt, two tablespoons of mustard oil, coriander, cumin, timur, salt and cracked pepper. Toss well to coat thoroughly. Let marinate for two to four hours.

  32. In a non-stick pan heat four tablespoons of clarified butter. Toast fenugreek till it turns dark. Add dried red chilies, bay leaf, and turmeric; fry for 15 sec. Transfer the marinated shrimps to the pan, stir well to brown on high heat, about a minute or two. Add garlic,

  33. ginger, and red chilies; reduce the heat to medium. Stir-fry the shrimp on medium heat until cooked tender, about five minutes. Apply water to moisten, if it starts to burn. Do not overcook the shrimps, or else it will become rubbery. Add green peas, red bell pepper, green onions, stir for two minutes or until vegetables are cooked with crunchy taste. Sprinkle Garam Masala over the shrimp just before turning off the heat. Adjust seasoning with salt and pepper. Drain excess oil, if necessary. Serve with rice, or roti (whole wheat flat bread).

  34. 2003 by Good Cooking, Inc. '


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