Sambar masala shrimp with broccoli
“Shrimp can quickly dry out and become tough, especially in stir-fries. A simple trick to keep them succulent is to toss them with a small amount of bicarbonate of soda. The alkaline environment helps the shrimp's (prawn’s) proteins retain more water, producing a juicy, tender texture. This technique shines in this South Indian-inspired shrimp and broccoli stir-fry, which I love serving with plain rice and a side of garlic or tomato achaar (Indian pickle) for a burst of flavor and a quick and satisfying meal.”
This recipe is taken from Fundamentals of Flavor: 100 Recipes for the Science of Better Cooking by Nik Sharma (£35, Chronicle Books). Photography by Nik Sharma.
Ingredients
Metric
Imperial
- 2 tsp bicarbonate of soda
- 455g of prawns, medium-large, peeled, deveined, and tails removed or left on, as desired
- 3 tbsp of ghee, or neutral oil such as grapeseed
- 1 shallot, about 55g, halved and sliced
- 2 tsp black mustard seeds, or brown
- 12 fresh curry leaves
- 2 garlic cloves, finely grated
- 1 knob of fresh ginger, 2.5cm long, finely grated
- 1/2 tsp ground turmeric
- 1/2 tsp red pepper flakes
- 570g of broccoli, florets cut bite-size, stalks peeled and sliced 6mm thick
- 1 tbsp of sambar masala powder
- 3 tbsp of lemon juice
- 2 tbsp of coriander, or chives, chopped
- 1 green chilli, such as bird's eye, jalapeño, or serrano, minced
Method
In a large bowl, dissolve the bicarbonate of soda in 945ml tap water. Add the shrimp (prawns) and leave on the kitchen counter for 15 minutes. Drain
- 2 tsp bicarbonate of soda
- 455g of prawns, medium-large, peeled, deveined, and tails removed or left on, as desired
In a large wok or skillet over medium heat, melt the ghee. Add the shallot and a pinch of salt and sauté until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer the shallot to a plate. Leave the ghee in the wok
With a lid to the pan in hand, add the mustard seeds and curry leaves, quickly cover, and cook until fragrant and the leaves are crisp and the seeds stop spurting, 30 to 45 seconds. Uncover and add the garlic, ginger, turmeric, and red pepper flakes. Sauté until fragrant, about 1 minute. Add the broccoli with a pinch of salt and 3 tablespoons of water and re-cover the wok. Cook until the florets turn bright green and crisp, about 3 minutes. Add the shrimp (prawns) and sauté until they turn bright pink and opaque, 3 to 4 minutes
- 2 tsp black mustard seeds, or brown
- 12 fresh curry leaves
- 2 garlic cloves, finely grated
- 1 knob of fresh ginger, 2.5cm long, finely grated
- 1/2 tsp ground turmeric
- 1/2 tsp red pepper flakes
- 570g of broccoli, florets cut bite-size, stalks peeled and sliced 6mm thick
Return the shallot to the wok, sprinkle on the sambar masala, and stir to combine. Remove from the heat. Sprinkle on the lemon juice. Taste and season with salt and black pepper. Garnish with the coriander and green chilli and serve hot or warm. Leftovers can be stored in an airtight container in the fridge for 3 to 4 days
- 1 tbsp of sambar masala powder
- 3 tbsp of lemon juice
- 2 tbsp of coriander, or chives, chopped
- 1 green chilli, such as bird's eye, jalapeño, or serrano, minced
Former molecular biologist Nik Sharma is a bestselling cookbook author celebrated for blending culinary science with deeply personal storytelling. His cookbooks are Fundamentals of Flavor, Season, The Flavor Equation, and Veg-Table. He is host and cast member on cooking shows that span YouTube, Netflix and PBS and his writing and photography have been featured in The San Francisco Chronicle, The New York Times, The Guardian, and The Wall Street Journal, among others.
Get in touch
Please sign in or register to send a comment to Great British Chefs.
