Recipe: Appetizing Dry Shrimps and eggplant

Recipe: Appetizing Dry Shrimps and eggplant Delicious, fresh and tasty.

Dry Shrimps and eggplant. Drain on paper towels and set aside. Add drained shrimp and stir-fry till fragrant. Mix dark soy sauce, sesame oil, sugar and chicken powder in ¼ cup of water.

Heat up over high heat until oil is very hot.

Pat the shrimp dry with paper towels, place in a bowl and add mix in a generous sprinkle of creole seasoning.

Depending on the size of the shrimp, they can be chopped into a smaller size, if desired..

You can cook Dry Shrimps and eggplant using 15 ingredients and 7 steps. Here is how you cook it.

Ingredients of Dry Shrimps and eggplant

1. It’s 1 cup of dry shrimps.

2. You need 1 cup of baigan/eggplant cubes.

3. You need 2 of onions chopped.

4. It’s 4 of garlic cloves, crushed.

5. It’s 2 of green chillies, chopped.

6. You need 2 of tomatoes chopped.

7. You need 1 tsp of ginger garlic paste.

8. You need 4-5 of kokum (fish tamarind) soaked in little water.

9. You need 1 tsp of coriander powder.

10. It’s 1/2 tsp of chilli powder.

11. You need 1/2 tsp of garam masala powder.

12. You need 1/4 tsp of turmeric powder.

13. It’s 1 tsp of mustard seeds.

14. It’s of Salt.

15. It’s 3 tbsp of Oil.

Eggplant and shrimp casserole, baked with creole seasoning to a bubbly golden brown.

At last, add coriander leaves and switch off the flame, add lime juice and mix it.

Now dry shrimp with brinjal is ready to serve.

Lay shrimp out on a plate or cutting board, dry with a paper towel and add salt & pepper.

Dry Shrimps and eggplant step by step

1. An hour before you start cooking, clean the shrimps, wash it quite a few times draining off sand particles and salt. After washing them soak in water for at least 30 minutes..

2. Drain and squeeze out all the water, keep aside..

3. Heat up oil, add mustard seeds. Crushed garlic and green chillies followed with chopped onions. When they turn golden brown add ginger garlic paste and sauté for a minute more..

4. Add chopped tomatoes, turmeric, chilli and coriander powder. Fry till the tomatoes get mushy..

5. Add shrimps and kokum with its water. Mix well. stir fry on medium-high heat..

6. Add eggplant cubes, cover and cook until they are cooked. Taste and add salt accordingly..

7. Lastly, add garam masala powder. Cook without lid till its done. Serve it as a side dish..

Turn heat to medium high and add shrimp.

Remove shrimp and place into a bowl or plate and set.

While the eggplant is cooking, pat the shrimp very dry with paper towels.

Arrange the shrimp in a single layer on another rimmed baking sheet.

Add the eggplant pulp and cook until done.