Bhapa Chingri is a great main course. Bhapa means steamed in Bangladesh and this shrimp recipe is simple to make and delicious. It calls for mustard oil, which may be difficult to find but adds a very unique flavor to the dish. If you can’t find it, you can use olive oil instead. A great main dish should be served with piping hot rice.
Bhapa Chingri (Steamed shrimp with mustard & green chili)
- 1 lb. large shrimp peeled and de-veined
- 2 teaspoon mustard seeds coarsely ground
- 1 tablespoon water
- ¼ cup onion finely diced
- 2 green thai chili’s finely chopped (serrano can be substituted)
- ¼ teaspoon turmeric
- ½ teaspoon red chili powder
- 3 tablespoons mustard oil or olive oil
- ¼ cup plus ¼ teaspoon salt
- Rub the cleaned and peeled shrimp with ¼ cup of salt (set aside for 10 minutes)
- Rinse the shrimp to remove the salt.
- In a stainless steel bowl that will fit the ingredients and also fit into a bigger pot for steaming, add in the mustard seeds, water, onion, green chili, turmeric, slat, chili powder and oil, mix well.
- Add in the shrimp and set aside for another 10 minutes.
- In a large pot, that is big enough to hold the stainless steel bowl, add water so that it goes up to at least 1/3 the side of the stainless bowl.
- Bring to a boil, steam covered for about 10 minutes until the shrimp turns translucent.
- Stir occasionally
- Serve with piping hot rice.