NPR's Kitchen Window – Indian-Chinese Cuisine – Of Spice and Zen

Blast from the past: 

 

Indian-Chinese cuisine is my most favorite of all times – Indian spices, Chinese techniques all come to create a wonderful cuisine that is simply to die for. 

 
 

Check out my piece on the cuisine featuring wonderful recipes for Rice and Zen, Tomato Egg Drop soup, Sichuan Potatoes and more. READ HERE. 

And here is an additional recipe for all Life of Spice readers:

 

 Shrimp and Coriander Soup

Adapted from Best of Chinese Cooking by Chef Sanjeev Kapoor (Popular Prakashan 2003)

This soup has a clear broth and a spicy bite. Reduce the amount of pepper for a gentler taste. (PLEASE NOTE THAT IN INDIA GREEN CILANTRO LEAVES ARE REFERRED TO AS CORIANDER. Hence the name)

 

Preparation Time : 10 minutes

Cooking Time : 15-20 minutes

 

Servings :4

                    

8 medium shrimps, peeled and cleaned                 

1 tablespoon corn starch

1 tablespoon vegetable oil

I inch piece ginger, peeled and chopped

2-3 garlic cloves, peeled and chopped

½ stalk leek, cleaned and cut into thin strips

1 Serrano green chili or fresh red chili, thinly sliced

6 cups chicken or fish stock                 

½ teaspoon white pepper powder                 

Salt to taste

2 tablespoons chopped cilantro

1 tablespoon lemon juice                 

 

Method

 

1.     Dice the shrimp into small pieces and set aside.

2.     Blend the corn starch in half a cup of water.

3.     Heat oil in a deep pan on medium high heat. Add the chopped ginger and garlic and sauté for a minute or until they begin to change color.

4.     Add leek and green chili strips and continue to stir-fry for half a minute.

5.     Add the stock and bring to a boil.

6.     Reduce the heat, add white pepper powder and salt to taste.

7.     Add the shrimp. Reduce heat and simmer for four to five minutes, stirring occasionally.

8.     Stir in blended corn starch and continue to cook for another minute.

9.     Add the cilantro.

10.   Remove from heat, stir in lemon juice and serve piping hot.

 CHeck out the article for this Tomato Egg Drop soup – Photo and recipe by Chef K.N Vinod