Hamsa with Shrimp

Core Ingredients

• Shrimp: shrimp, cleaned, shell on, 1 kg (1,000 g)
• Shrimp: garlic, minced, for seasoning, 2 cloves (10 g)
• Shrimp: ground cumin, 1 tsp (6 g)
• Shrimp: ground black pepper, 1 tsp (3 g)
• Shrimp: sea salt, to taste (about 6 g)
• Hamsa: large onion, sliced into strips, 1 to 2 pieces (200 to 250 g)
• Hamsa: large tomato, cut into chunks, 1 to 2 pieces (250 g)
• Hamsa: hot green pepper, 1 piece (10 g)
• Hamsa: garlic cloves, minced, 4 to 5 cloves (20 g)
• Hamsa: tamarind, ⅓ cup (140 g)
• Hamsa: turmeric, 4 tsp (24 g)
• Hamsa: Fish Bzar, 2 tsp (12 g)
• Hamsa: ground black pepper, 2 tsp (12 g)
• Hamsa: red chilli pepper, 1 tsp (3 g)
• Hamsa: black lemon (loomi), 1 to 2 pieces (15 g)
• Hamsa: crispy fried onions, ¼ cup (30 g)
• Hamsa: fresh dill, chopped, small bunch (15 g)
• Hamsa: fresh coriander, chopped, small bunch (15 g)
• Hamsa: cooking oil, 3 tbsp (40 g)
• Hamsa: sea salt, to taste (about 8 g)
• To serve: white basmati rice, cooked, 4 portions (800 g)
• To serve: Dahn Khaneen, 2 tbsp (30 g)
• To serve: Emirati daqoos, 1 cup (240 g)

Traditional Method Outline

1. Rinse and drain (10 min): Use shrimp that are cleaned only, with the shell left on; the shell protects the flesh on the grill and adds flavour. Rinse the shrimp (1,000 g) in cold water and leave to drain completely; they must be dry before grilling so they sear instead of steam.
2. Season the shrimp (5 min, rest 15 min): Season the shrimp with sea salt, ground cumin (6 g), black pepper (3 g) and minced garlic (10 g). Toss until evenly coated and let rest 15 minutes while you prepare the hamsa.
3. Grill the shrimp (4 to 5 min, high heat): Grill the shrimp in their shells over high heat 2 to 2½ minutes per side, until the shells turn pink with light char marks. Do not overcook; they finish briefly on the hamsa later. Set aside.
4. Build the aromatics (5 to 6 min, medium heat): Heat the oil (40 g) in a heavy-bottomed pot. Add the minced garlic (20 g) and the sliced onion (200 to 250 g) and sauté until fragrant and the onion turns golden and soft.
5. Add the hot pepper (3 min): Add the hot green pepper (10 g), stir and cook until it changes colour and softens slightly.
6. Bloom the spices (2 min): Add the turmeric (24 g), Fish Bzar (12 g), black pepper (12 g) and red chilli (3 g). Mix well until the onion and pepper are fully coated and the spices release their aroma. Do not let them burn.
7. Tomato, tamarind and loomi (8 to 10 min, medium-low): Add the tomato chunks (250 g), the tamarind (140 g) and the pierced black lemon (15 g). Season with sea salt and stir. Simmer until the tomato breaks down and the hamsa thickens into a rich, glossy base.
8. Finish the hamsa (3 to 4 min): Fold in the crispy fried onions (30 g), dill (15 g) and coriander (15 g). Lay the grilled shrimp on top of the hamsa, cover, and cook until the shrimp are fully done and have absorbed the aroma of the base.
9. Plate and serve (2 min): Spoon the hamsa onto the platter first, then arrange the grilled shrimp on top so they are clearly visible. Serve hot with white basmati rice, a drizzle of Dahn Khaneen, and Emirati daqoos on the side.