
SAVORY SHRIMP. Chili Jumbo Shrimp, an Indo-Chinese dish made with
bird’s-eye chilies, soy sauce, ginger, and garlic, can be cooked in a matter
of minutes. (AP Photo/Matthew Mead)
From The Asian Reporter, V26, #3 (February 1, 2016), page 19.
For the Lunar New Year, find affinity in Indian, Chinese
foods
By Meera Sodha
The Associated Press
When it comes to food, India and China have more in common than you might
think. Both harbor a deep love of ear-tingling chilies, vast quantities of
garlic, and seafood.
That’s probably why Chinese food has found its way into the hearts of
Indians. All across India, from Goa to Pondicherry, you’ll find entire
sections of Indian restaurant menus dedicated to Chinese dishes, many of
which have achieved cult status, including "manchow soup," "hakka noodles,"
and "Manchurian chicken."
But these dishes also have been endlessly adapted so they now are
distorted versions of the originals and more Indian than Chinese. Still,
they are loved fiercely and cooked regularly in Indian kitchens. Among the
most special of dishes and perfect for celebrating the Lunar New Year is
this signature Indo-Chinese dish, Chili Jumbo Shrimp, which is made using
bird’s eye chilies, soy sauce, ginger, and garlic.
The shrimp are juicy, bright, and enlivening, the heat of the chilies
working perfectly against the natural sweetness of the seafood. I love to
serve these after a soup or dumpling course alongside egg noodles or rice
fried quickly in a little sesame oil and a side of salted and steamed
greens, such as broccoli or bok choy.
Whatever you choose to serve them with, they will sit harmoniously
alongside other Chinese dishes. Best of all, they can be cooked in a matter
of minutes, leaving you more time to celebrate with family and friends.
Editor’s note: Meera Sodha is an Indian foods expert and author of
Made in India: Recipes from an Indian Family Kitchen.
* * *
Chili Jumbo Shrimp
Not a fan of heat? Start with one chili,
tasting and adding as you like.
Start to finish: 20 minutes
Servings: 4
2 teaspoons cumin seeds
2 tablespoons canola oil
5 cloves garlic, crushed
2 to 3 red bird’s eye, serrano, or habanero chilies,
finely chopped
1/2 teaspoon ground black pepper
1 teaspoon sugar
2/3 teaspoon kosher salt
2 tablespoons tomato purée
2 tablespoons dark or regular soy sauce
1 1/2-inch chunk fresh ginger, cut into matchsticks
8 scallions, white and green parts, finely chopped
1 1/2 pounds raw jumbo shrimp, shells removed
In a mortar and pestle or with a spice grinder, roughly grind the cumin
seeds to a coarse powder.
In a large skillet over medium heat, warm the oil. Add the cumin, garlic,
chilies, pepper, sugar, and salt. Cook, stirring, for two minutes, then add
the tomato purée, soy sauce, and all but a small amount of the ginger and
scallions. Cook for another two minutes. Increase the heat to high and add
the shrimp. Cook, stirring, for three minutes, or until the shrimp turns
from grey to pink. Remove from the heat. Transfer to a serving dish and
sprinkle with the remaining ginger and scallions.
Nutrition information per serving: 230 calories (80 calories from fat, 35
percent of total calories); 9 g fat (1 g saturated, 0 g trans fats); 215 mg
cholesterol; 1,760 mg sodium; 11 g carbohydrate; 2 g fiber; 3 g sugar; 26 g
protein.
* * *
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