Asian Reporter Info
Pictured is a serving of Stir-Fried Turmeric Shrimp with Shallots and Chilies. (Milk Street via AP)
From The Asian Reporter, V32, #10 (October 3, 2022), page 14.
Chilies and turmeric boost 20-minute shrimp stir-fry
By Christopher Kimball
Christopher Kimballís Milk Street
Weeknight ease married to plump texture and briny sweetness. Itís why shrimp is one of our staple go-to dinner solutions. Simply stir-fry a few aromatics and spices until fragrant, toss in the shrimp, and dinner is on the table in 20 minutes.
We had that in mind for a "dry" but intensely flavored stir-fry recipe from our book COOKish, which limits recipes to just six ingredients without sacrificing flavor. Drawing on the flavors of Malaysia and Indonesia, cuisines that blend Indian, Chinese, and Southeast Asian influences, this stir-fry features earthy turmeric, fresh chilies, and curry leaves.
Curry leaves have an inimitable flavor thatís citrusy yet also savory. Include them if you can (theyíre sold in most Indian grocery stores), but if not available, the stir-fry is still great without. You also could substitute dill for a different but still delicious flavor. For those with timid palates, use the smaller amount of chili and be sure to seed them.
A single tablespoon of fish sauce is the only liquid, but it ties the dish together with a savory hit of umami. We like sprinkling the finished dish with chopped cilantro if itís on hand, and serving it with steamed rice.
Editorís note: To view additional recipes, visit <177milkstreet.com/ap>.
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Stir-Fried Turmeric Shrimp with Shallots and Chilies
Start to finish: 20 minutes
1 1/2 pounds extra-large (21/25 per pound) shrimp, peeled, deveined, and patted dry
Kosher salt and ground black pepper
3 tablespoons neutral oil
8 medium garlic cloves, thinly sliced
3 large shallots, sliced into thin rings (about 2 cups)
8 to 10 curry leaves (optional)
1 teaspoon ground turmeric
2 to 4 Fresno or serrano chilies, stemmed, seeded, and chopped or Thai bird chilies, stemmed but kept whole or dried arbol chilies, broken in half
1 tablespoon fish sauce
Season the shrimp with salt and pepper. In a 12" skillet over medium-high heat, heat the oil until shimmering. Add the garlic, shallots, and curry leaves (if using); cook, stirring, until slightly softened and lightly browned. Add the turmeric and cook, stirring, just until fragrant and the oil takes on a yellowish hue. Increase the heat to high and add the shrimp. Cook, stirring often, until lightly browned but not fully cooked. Add the chilies, fish sauce, and 1/4 cup water. Cook, stirring often, until the shrimp are lightly sauced and opaque throughout. If desired and if used, remove and discard the curry leaves and whole chilies. Season with salt and pepper.
Optional garnish: Fresh cilantro or sliced scallions or lime wedges or chopped roasted cashews or a combination
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