Grilled Shrimps (Misa Mach Poora) is a northern cuisine from the state of Mizoram. This Mizo dish has a nice tangy and subtle flavor. Very few spices are used in this dish. Shrimp grilled or roasted on charcoal and banana leaf.
There are two ways in which you can serve this dish
- Starters – follow the recipe halfway till it is fried, shrimps can be served as starters after they are fried
- Meal – Cook the fried prawns in orange juice and sauteed onions and serve it as a nice tangy meal.
Rice being a staple food in the north, this dish is best served with rice. This recipe is little known to people.
Not many people are aware of this which reduces the odds of you eating it out in any restaurant or even hearing the name.
Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Yields: 3 servings
Try this: No Yeast Banana Bread Recipe
How to make Grilled Shrimps
Marinate shrimps with salt, turmeric powder. Boil peppercorns and shrimps in water. Strain it and transfer it to a plate, drizzle with mustard oil. Mix coriander powder, black pepper powder and mustard oil, and drizzle it on shrimps. Shallow fry marinated shrimps. Mix orange juice, orange zest and lemon juice. Roast sesame seeds and saute garlic paste until aromatic. Saute finely chopped onions and green chilies. Pour orange juice and water in it. Turn in fried shrimps
How to store Grilled Shrimps
Refrigerate for one or two days, if you store it for more days the shrimps will turn tangy.
Ingredients required for Grilled Shrimps
Shrimp (which are found in salt water), turmeric powder, salt, water, peppercorns and mustard oil, these ingredients will enhance the flavor. Powder of coriander seeds, sesame seeds, onion, garlic paste, and green chili for spice. Orange juice, orange zest and lemon juice for a nice tangy flavor.
- 20 medium-sized shrimps
- ¼ teaspoon Turmeric Powder
- Salt as per taste
- Water (for boiling)
- 7-8 Peppercorns
- 2.5 tablespoon Mustard Oil
- ½ teaspoon Coriander Powder
- ½ teaspoon Black Pepper powder
- ½ teaspoon Sesame seeds
- 1 medium size Onion (finely chopped)
- 2 teaspoon Garlic Paste
- 1 Green Chili
- ½ cup Orange Juice
- ¼ teaspoon Orange Zest
- 1 teaspoon Lemon Juice
Wash 20 medium sized shrimps thoroughly, sprinkle with salt if you are planning to store it, this process will not spoil seafood.
Marinate shrimps with ¼ teaspoon of turmeric powder and set it aside to add flavor and nice bright yellow color.
Boil water with 7 to 8 black peppercorns in it, add marinated shrimps in boiling water and cook partially on low to medium flame for 2 to 3 minutes.
Strain the shrimps and spread it on a plate, brush 1 tablespoon mustard oil on it and let it absorb the flavor.
In a bowl mix of ½ teaspoon powder of coriander seeds, ½ teaspoon black pepper powder (adjust according to spiciness) and 1 tablespoon mustard oil. Pour the prepared oil on boiled shrimps
Heat ½ tablespoon of mustard oil on a pan and fry shrimps which we mixed in mustard oil. Fry on both sides on high flame so that they will turn nice crispy and will not overcook.
- If you wish to serve this dish as starters then your dish is ready to serve
In a bowl take ½ cup orange juice, ¼ teaspoon orange zest and 1 teaspoon lemon juice, give it a quick mix
Roast sesame seeds on the same pan in which we fried shrimps. Once turned goldish brown in color add 2 teaspoons of garlic paste and saute till aromatic. Now add 1 medium sized finely chopped onion, and 1 green chili, saute for a few minutes.
Pour prepared orange juice and water in it and now mix in fried shrimps. Simmer for a minute.
Nice tangy Misa Mach Poora is ready to serve alongside rice.
- While boiling shrimps,the quantity of water should be such that the shrimps are submerged in it and there is no excess water.
- Mustard oil in this recipe will give you the desired northern flavor.
- While adding orange zest does not add more than the mentioned quantity, it can lead to bitter taste.