Narial Jheenga (Bombay Coconut Shrimps)

1. 1

   Spread out the coconut flakes in a 10-inch microwave-proof pie plate or dish.

2. 2

   Toast, uncovered, at 100 percent power in a 650- to 700-watt microwave carousel oven for 3 to 5 minutes, or until lightly golden.

3. 3

   Stir once during the cooking time.

4. 4

   (The coconut will color unevenly.)

5. 5

   Remove from the oven and set aside to cool.

6. 6

   Place the shrimps in a bowl.

7. 7

   Add the remaining ingredients and mix well to coat the shrimps.

8. 8

   Lift the shrimps by their tails and dip them one at a time in the toasted coconut.

9. 9

   Coat them evenly but lightly.

10. 10

    Arrange the shrimps in the microwave-proof pie plate or dish, petal fashion, with the tails toward the center of the pan.

11. 11

    Cook, covered, at 100 percent power in the microwave oven for 1 to 2 minutes, or until the shrimps are just done.

12. 12

    They should be pink and firm.

13. 13

    Remove and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.