1/2 cup all-purpose flour
1/2 cup water
1/2 cup chopped fresh cilantro
1/3 cup unsalted butter, melted
1/3 cup red pepper flakes, toasted
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh coriander
1/2 teaspoon turmeric powder
1/2 teaspoon salt
500g medium-sized shrimp, cleaned and deveined
1 jalapeño pepper, seeded and finely chopped
1/2 cup all-purpose flour
1/2 cup water
1/2 cup chopped fresh cilantro
1/3 cup unsalted butter, melted
1/3 cup red pepper flakes, toasted
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh coriander
1/2 teaspoon turmeric powder
1/2 teaspoon salt
500g medium-sized shrimp, cleaned and deveined
1 jalapeño pepper, seeded and finely chopped
Mix together the lemon juice, water, red pepper flakes, and salt
Let the shrimp marinate for 15 minutes
After that, drain the shrimp and reserve the marinade
Sprinkle flour on a plate and coat the shrimp with it
Heat a wok over high heat with the melted butter and olive oil
Fry half of the shrimp, stirring constantly for 1 minute
Remove them with a slotted spoon and reserve
Fry the remaining shrimp and reserve them along with the others
Place the reserved marinade in a saucepan, add turmeric powder, and let it simmer for 1 minute
Add the shrimp and bring to a simmer, stirring constantly
Add cilantro, red pepper flakes, and lemon juice
Mix well
Serve with white rice or spaghetti in butter
