Lunar New Year
February 1, 2016
THE ASIAN REPORTER n Page 19
chinese new year
year of the monkey
Chinese new year events include
presented by Lan Su Chinese Garden
Weekend Lion Dances • Brand
New Lantern Sculptures in Lake
Zither • Cultural Performances •
Family Activities • Martial Arts
Demonstrations • Plants Talks • Feng
Shui Talks • Puppet Shows & more!
February 8 - 22
SAVORY SHRIMP. Chili Jumbo Shrimp, an Indo-Chinese dish made
with bird’s-eye chilies, soy sauce, ginger, and garlic, can be cooked in a
matter of minutes. (AP Photo/Matthew Mead)
For the Lunar New
Year, find affinity in
Indian, Chinese foods
By Meera Sodha
The Associated Press
hen it comes to
food, India and
China have more
in common than you might
think. Both harbor a deep
love of ear-tingling chilies,
vast quantities of garlic,
and seafood.
That’s probably why
Chinese food has found its
way into the hearts of
Indians. All across India,
from Goa to Pondicherry,
you’ll find entire sections of
Indian restaurant menus
dedicated
to
Chinese
dishes, many of which have
achieved
cult
status,
including “manchow soup,”
“hakka
noodles,”
and
“Manchurian chicken.”
But these dishes also
have
been
endlessly
adapted so they now are
distorted versions of the
originals and more Indian
than Chinese. Still, they
are loved fiercely and
cooked regularly in Indian
kitchens. Among the most
special of dishes and
W
perfect for celebrating the
Lunar New Year is this
signature
Indo-Chinese
dish, Chili Jumbo Shrimp,
which is made using bird’s
eye chilies, soy sauce,
ginger, and garlic.
The shrimp are juicy,
bright, and enlivening, the
heat of the chilies working
perfectly
against
the
natural sweetness of the
seafood. I love to serve
these after a soup or
dumpling course alongside
egg noodles or rice fried
quickly in a little sesame oil
and a side of salted and
steamed greens, such as
broccoli or bok choy.
Whatever you choose to
serve them with, they will
sit harmoniously alongside
other Chinese dishes. Best
of all, they can be cooked in
a matter of minutes,
leaving you more time to
celebrate with family and
friends.
Editor’s note: Meera Sodha is an
Indian foods expert and author of
Made in India: Recipes from an
Indian Family Kitchen.
Chili Jumbo Shrimp
Not a fan of heat? Start with one chili,
tasting and adding as you like.
Start to finish: 20 minutes
Servings: 4
2 teaspoons cumin seeds
2 tablespoons canola oil
5 cloves garlic, crushed
2 to 3 red bird’s eye, serrano, or habanero
chilies, finely chopped
1/2 teaspoon ground black pepper
1 teaspoon sugar
2/3 teaspoon kosher salt
2 tablespoons tomato purée
2 tablespoons dark or regular soy sauce
1 1/2-inch chunk fresh ginger, cut into matchsticks
8 scallions, white and green parts, finely chopped
1 1/2 pounds raw jumbo shrimp, shells removed
In a mortar and pestle or with a spice grinder,
roughly grind the cumin seeds to a coarse powder.
In a large skillet over medium heat, warm the oil.
Add the cumin, garlic, chilies, pepper, sugar, and
salt. Cook, stirring, for two minutes, then add the
tomato purée, soy sauce, and all but a small amount
of the ginger and scallions. Cook for another two
minutes. Increase the heat to high and add the
shrimp. Cook, stirring, for three minutes, or until
the shrimp turns from grey to pink. Remove from the
heat. Transfer to a serving dish and sprinkle with
the remaining ginger and scallions.
Nutrition information per serving: 230 calories (80
calories from fat, 35 percent of total calories); 9 g fat
(1 g saturated, 0 g trans fats); 215 mg cholesterol;
1,760 mg sodium; 11 g carbohydrate; 2 g fiber; 3 g
sugar; 26 g protein.
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