Cashew Shrimp with Ginger Butter Sauce and Red Dahl Griddlecakes

Griddlecakes

Preheat griddle to medium-high.

Sift all dry ingredients into a medium-size mixing bowl. In a small bowl, beat eggs with a fork until blended and then add milk and olive oil. Make a well in the center of the dry ingredients. Pour wet ingredients into center. Whisk dry ingredients slowly from the sides to create a smooth batter. Add the dahl and stir into batter, then let dahl batter rest for 30 minutes. Use a 2-ounce scoop and scoop the batter onto buttered griddle. Cook 1-2 minutes on each side, turning once, until batter is cooked throughout.

Place 1 cake onto each plate and top with 3 cashew shrimp (see accompanying recipe). Top with a spoonful of ginger butter sauce (see separate recipe).

Cooked Red Dahl

In a medium-size saucepot, heat both oils over medium heat. Once the oil is hot, add onions, garlic and ginger. Cook until onions are translucent, about 6 minutes. Stirring constantly, add the lentils, spices, water and salt. Bring to a low boil, turn heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender. Stir in the tomato paste until well combined. Cook several minutes more, or until the lentils are of smooth consistency, adding more water if needed. Place any leftover dahl in a sealed container and place in freezer.

Cashew Shrimp

Peel and devein the shrimp. Place eggs and buttermilk into a shallow dish and blend with a fork. In another shallow pan, combine rice flour, cracker meal, cashew dust and spices to make a breading mixture. Dip each shrimp into the egg and buttermilk mixture, then into the seasoned cashew breading mixture. Shake off excess breading and deep-fry for 2 minutes or until golden brown. As soon as they have drained, season with a pinch of salt. Serving is 3 shrimp per person.