Tiger Shrimp With Lime, Ginger, and Mustard Seeds
['2 tbsp vegetable oil', '1 cinnamon stick', '1 tsp black mustard seeds', '1 tsp ground turmeric', '1/2 tsp black peppercorns, crushed with a pestle and mortar', '20 fresh curry leaves (optional)', '2 scallions, finely sliced', '1 fresh red chile, finely sliced', '1 tbsp peeled and julienned fresh ginger', '20 raw jumbo shrimp, shells removed but tails left on, deveined', 'Good pinch of sea salt', 'Good drizzle of honey', '2 tbsp roughly chopped cilantro', 'Juice of 1/2 lime', 'to taste']
Gently heat the oil in a large skillet and add the cinnamon stick, mustard seeds, turmeric, peppercorns and curry leaves (if using). Once they start to sizzle, stir through the scallions, chile and ginger and allow to soften for around a minute.
Stir in the shrimp and watch how they turn to a golden pink color. Flip them over and sprinkle over a good pinch of salt. Once they are cooked through—and it won’t take long, only a few minutes on each side—drizzle over the honey and sprinkle in half the cilantro and the lime juice. Mix well and serve sprinkled with the remaining cilantro.
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