When it comes to cooking, I hardly ever follow a recipe. I often give it a quick read, making a mental note of the spices, and then just play by instinct. But baking, now that’s a whole different post altogether! Coming back to cooking, apart from my daily ritual of pouring through endless mounds of paper scattered all over my floor, I also make time to decide what would be on the day’s menu. Some days, I plan in advance, like say the night before, while most other days, I go by my mood.
Take today for instance, I woke up craving for shrimp. While I don’t often cook seafood, I do however, have tons of recipe ideas for them. And today was just the day to try one out, I thought. As I sipped my morning cuppa and went through my regular rounds of email, I heard a little voice in my head – “Ginger… Chili… Shrimp…”! As I read an email from a fabulous lady requesting me to review her latest cookbook, I heard it again – “Ginger… Chili… Shrimp…”! Half an hour later, drooling over an episode of Ina’s where she made the most delicious looking lemon loaf, there it was again – “Ginger… Chili… Shrimp…”! By the time it was mid-morning, I could take it no longer and set off to cook myself some lunch – “Ginger… Chili… Shrimp…”! There it was again!
Prep time: 20 min | Cooking time: 10 min | Serves: 2
15-20 large shrimp, peeled and deviened
1/4 tsp turmeric powder
1/4 tsp red chili powder
1 tbsp lime juice
2 tbsp light cooking oil
1 tbsp finely chopped ginger
1 medium onion, finely sliced
1 tsp crushed red chili flakes
salt, to taste
1 tbsp tomato paste
2 tbsp soy sauce
chopped green onions, for garnish
Marinate shrimp with turmeric, chili powder and lime juice for 20 minutes. Fry in a bit of oil till crisp on both sides. Set aside.
Heat remaining oil and saute ginger till fragrant. Add onions and fry for a few minutes till tender and pink.
Add in chili flakes, salt, tomato paste and soy sauce, and stir-fry for a few minutes till it starts to give out oil from the sides. Add shrimp, and stir fry for a minute or two blending spices well.
Garnish with chopped green onions and serve alongside plain rice and a large pitcher of ice-cold water.