Gochujang Shrimp

https://www.everylastbite.com/gochujang-shrimp/

10 oz shrimp shelled but leave the tails still on
1 egg
½ cup arrowroot powder (or corn starch)
¼ tsp salt and pepper
½ tsp garlic powder
1-2 tbsp avocado oil
1 tbsp sesame oil
2 cloves garlic minced
⅓ cup chopped scallions + 1 tbsp for garnish
2 tbsp gochujang paste
3 tbsp honey (or maple syrup)
1 tbsp coconut aminos (or soy sauce or tamari)
1 tbsp apple cider vinegar
2 tbsp water
2 tsp white sesame seeds

Place the shrimp in a bowl, crack the egg into the bowl and toss the shrimp around so that they are all well coated in the egg.

In a bowl combine the arrowroot powder, salt, pepper and garlic powder, stir until well mixed.

Working one at a time, place the shrimp in the arrowroot powder and ensure that each shrimp is well coated on all sides. Place the coated shrimp on a plate and repeat with the remaining shrimp until they are all well coated.

In a large skillet on medium high heat add the avocado oil. Once hot add in half of the shrimp and cook for 2 minutes until golden in color and then flip and cook for another 1-2 minutes on the other side. Set the cooked shrimp aside on a plate and repeat with the second batch of shrimp, add more oil to the skillet if it looks dry.

Once all of the shrimp are cooked, wipe out the skillet with a paper towel and then add in the sesame oil.

Add the chopped scallions and garlic and cook for 2 minutes before adding in the honey, gochujang, soy sauce, apple cider vinegar and water.

Bring to a simmer and leave to cook for 3-4 minutes until it begins to thicken. Add in the shrimp and toss to ensure they are all well coated in the sauce.

Garnish with sesame seeds and chopped scallions.

Rajma Masala

From:

https://www.teaforturmeric.com/rajma-recipe/

0.5 cup/90g dried (OR 1 cans (around 15-oz each)) dark red kidney beans, drained and rinsed

0.13 cup neutral oil, such as grapeseed oil

0.5 medium (~90 g) yellow onion, very finely chopped – i like to use the pulse setting of my food processor to mince (~15 pulses)

0.5 tsp cumin seeds

0.5 small dried bay leaf

0.5- inch piece cinnamon stick

4 black peppercorns, optional

0.5 small black cardamom, optional

2-2.5 garlic cloves, crushed or finely chopped

0.5- inch piece ginger, crushed or finely chopped

1 medium (~100 g) Roma or Vine tomatoes, puréed/blended in a food processor

1 tbsp (16.5 g) tomato paste

0.5 tsp coriander powder

0.5 tsp Kashmiri chili powder or paprika

0.17 tsp turmeric powder

0.13 tsp red chili powder or cayenne pepper

0.88 tsp kosher salt

Heat oil in a large pan over medium-high heat. Once hot, add the onions and whole spices (cumin seeds, bay leaf, cinnamon stick, peppercorns, and black cardamom). Sauté for 7-8 minutes, until the onions turn golden brown. Deglaze with 2-3 tbsp of water. Once the water dries up, add the garlic and ginger and sauté for another 2 minutes, until aromatic and the onions deepen even more in color. If the garlic/ginger start to stick, deglaze again with 2-3 tbsp water. Add the blended tomatoes and tomato paste and sauté for about 5 minutes, until the tomatoes reduce and the oil starts to leave the sides.

Pour in ¼ cup water to deglaze the pan. Add ground spices and salt and sauté for 1-2 minutes to bloom the spices. The oil will once again release from the onion-tomato mixture. Add the cooked kidney beans and stir to coat in the masala. Using a wooden spoon, gently mash the kidney beans for better texture. Pour in the measured water (or reserved cooking liquid).

Bring to a light boil (cover to make it boil faster), then reduce heat to medium. Cover and simmer, stirring occasionally, for 15 minutes. The mixture will have thickened up, but it should still be runny.

Uncover and cook for another 1-2 minutes, continuing to crush the kidney beans with a wooden spoon. The mixture should still be soupy, but thick enough to start to stick to the bottom if left alone. If the mixture thickens too much, add 1/4-1/2 cup water and allow to come to a simmer. Add the green chili peppers, heavy cream, butter, and fenugreek leaves. Stir gently to combine.

Reduce the heat to low. Cover and gently simmer for 3 minutes. The oil will start to rise and line the sides of the curry. Garnish with garam masala and cilantro. Turn off the heat. I pair with basmati rice and have often seen it with zeera rice (basmati rice with cumin seeds) but you can also pair it with naan, roti, or other bread. Serve with sliced red onions and lemon wedges on the side.