Fried Shrimp

My dear friend Nandini shared this recipe with me during my recent visit to Mumbai. We enjoyed it so much that I am sure it will soon top the list of appetizers I serve my friends here in the United States!

The simple preparation starts with marinating the shrimp overnight in lemon juice, ginger-garlic paste, red chilly powder, coarsely ground pepper and kosher salt. The batter is prepared using egg, cornflower and a little water. Crispy on the outside and soft on the inside – just a perfect combination for fried shrimp!

Ingredients:

Marinade:

  • 18 – 20 medium sized shrimp
  • 2 teaspoons fresh lemon juice or lime juice
  • 1 clove garlic, paste (I use a microplane zester)
  • 1/2 teaspoon fresh ginger paste (I use a microplane zester)
  • 1/2 teaspoon red chilly powder
  • 1/2 teaspoon coarsely crushed pepper
  • 1/2 teaspoon kosher salt or to taste

Batter to fry:

  • 1 extra- large egg
  • 3 teaspoons cornstarch
  • 1 teaspoon water
  • kosher salt to taste
  • oil to fry

Method:

Marinate the shrimp in ginger-garlic paste, lemon juice , red chilly powder, pepper and salt. Marinate  overnight or for at least 4 to 6 hours.

Heat oil in a deep frying vessel. To check if the oil is hot, drop a little batter in the hot oil. If the batter floats on top, the oil is ready.

Dip the shrimp in the batter and fry a few at a time. Do not over crowd the vessel and fry on medium high heat. Fry for a couple of minutes till cooked. Remove and drain on a paper towel. Sprinkle red chilly powder on top and serve hot with ketchup.

 

Before you know, they will be gone! Enjoy!

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