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• 1 pound medium-sized fresh shrimp, cleaned, shelled and deveined
• 1 teaspoon ginger, minced
• 4 teaspoons garlic, minced
• 1 teaspoon ground cumin
• 1 tablespoon tamarind paste
• 1 teaspoon cayenne pepper
• 1/2 teaspoon turmeric powder
• 1 tablespoon all-purpose flour
• Salt to taste
• 1/4 cup vegetable oil
• Juice of 1 lemon
• 2 tablespoons Thai basil, chopped
Using a clean kitchen towel, pat dry the shrimp and set aside. Mix ginger and garlic with cumin powder. Add tamarind, cayenne pepper, turmeric, flour and salt. Stir 2 tablespoons of oil into the mixture.Transfer to a bowl, add the shrimp and toss well to coat evenly, cover and refrigerate for about 2 hours for best results.
Heat the remaining oil in a large saucepan over medium heat. Add the marinated shrimp and cook for a minute on high heat.Turn the shrimp over and cook for another minute. Reduce the heat and cook for 2 to 3 minutes, turning the shrimp occasionally for uniform cooking. Sprinkle with lemon juice and Thai basil and serve hot.
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