How to make it

  • Rinse shrimp and pat dry on paper towels.
  • Put in a bowl and sprinkle with cayenne, turmeric, ground mustard and lemon juice.
  • Stir gently to coat shrimp evenly with the spices.
  • Cover and refrigerate for 30 minutes.
  • When shrimp have marinated combine oil, mustard seeds and curry leaves in a large wok.
  • Cook over medium high heat stirring for 2 minutes.
  • Add shrimp and cook stirring 30 seconds stirring often.
  • Add scallion and cook stirring until shrimp turn pink all over about 1 minute.
  • Sprinkle with salt and serve hot.

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