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!
- 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
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!