1 pound medium shrimp, tail on and deveined
1 teaspoon ground turmeric
1 teaspoon cayenne pepper
1 serrano chili pepper (fresh or canned), seeded and minced
1 tablespoon grated ginger root
1 tablespoon minced fresh garlic cloves
1 tablespoon lemon juice
Salt to taste
3 heaping tablespoons all-purpose flour
4 cups vegetable oil
Using a knife, butterfly the shrimp. (Hold the shrimp with the rounded back facing you. Using a small, sharp knife, slice along the length of the shrimp, cutting almost but not completely through the shrimp. Gently press the halves of the shrimp outward to flatten it; it will resemble a butterfly.) Set aside.
In a shallow bowl, combine the
turmeric, chili powder, serrano,
ginger, garlic, lemon juice and salt. Mix well.
In a second bowl, beat the eggs. Place the flour in another shallow bowl.
Coat each shrimp with the spice mixture, brushing off any excess clumps that form. Then dip the shrimp in the egg, allowing any excess to drop off, and coat with flour. Place the coated shrimp on a platter. Continue until all the shrimp are coated. Discard remaining eggs and flour.
In a deep fryer or deep pan, heat the oil over medium-high heat until hot but not smoking. Lower the heat to medium and, working in batches, place a few of the shrimp in the pan and deep-fry until golden brown.
Remove with a slotted spoon and set on paper towels to drain.
Per serving: 342 calories, 28 gm protein, 20 gm carbohydrates, 17 gm fat, 307 mg cholesterol, 3 gm saturated fat, 423 mg sodium, 1 gm dietary fiber
3 cups plain yogurt (regular or nonfat)
1 cup canned mango pulp (can use 1 cup fresh ripe mango or frozen mango pieces, plus a few teaspoons sugar)
1/2 cup water (or 1/4 if using frozen mango)
5-6 ice cubes
Put all ingredients in a large blender and blend well. Add more water for a thinner consistency. Serves 4.
Per serving: 141 calories, 11 gm protein, 24 gm carbohydrates, 0.5 gm fat, 3.3 mg cholesterol, trace saturated fat, 141 mg sodium, 1 gm dietary fiber