You may also like
Categories:
shrimp chili powder fennel seed cloves black peppercorns cinnamon stick sunflower oil garlic root ginger onion tomatoes water white wine vinegar brown sugar salt cilantro leaf
Viewed: 27 - Published at: 3 years agoIngredients
- 12 ounces raw tiger shrimp (fresh or defrosted)
- 1 pinch chili powder
- 1 teaspoon fennel seed
- 3 cloves
- 5 black peppercorns
- 1 in piece cinnamon stick
- 2 tablespoons sunflower oil
- 2 garlic cloves, chopped
- 1/2 in piece root ginger, peeled and finely chopped
- 1 small onion, finely chopped
- 3 tomatoes, skinned and chopped
- 1 tablespoon water
- 1 tablespoon white wine vinegar
- 2 teaspoons dark brown sugar
- salt and black pepper
- cilantro leaf, to garnish
Method
- Place the chili powder, fennel seeds, cloves, peppercorns and cinnamon stick into a shallow pan.
- Dry-fry for 1-2 mins to release the flavour. Cool then crush the spices to a powder in a plastic bag using a rolling pin.
- Heat the oil in a shallow pan; cook the garlic, ginger and onion for 2-3 minutes Add the spices. Cook for a further 2 minutes.
- Stir in the tomatoes and water. Cover and simmer for 5 minutes.
- Add the vinegar, sugar, shrimp and seasoning. Cover and cook for about 5 mins or until shrimp are pink in colour.
- Garnish with cilantro leaves and eat hot with your fingers.
