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Written by Noor
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These shrimp are like straight from the restaurant! Tender shrimp inside a crunchy coating-so good with fried fish and Haneeda's fish biryani rice!
Ingredients:
1 pound shrimp, peeled and deveined
2 cups flour
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon garam masala
1/2 teaspoon garlic powder, optional
4 teaspoons baking powder
1 large egg
1/2 cup water
2 to 3 tablespoons flour
1/4 teaspoon salt
Oil for frying
Preparation:
- Combine flour and all spices and baking powder on a plate.
- In a bowl, mix egg, water, salt and enough flour to make a nice dipping batter, not too thick.
- Heat 2 to 3 inches of oil over high heat in a pot.
- Meanwhile, roll about 10 shrimp at a time in flour mixture, then dip in the egg-letting excess drip off, then back into flour and coat well. It is useful to have a fork for tossing the shrimp around in the flour for the second coating so your fingers don't get so dirty. Or what's even more useful is to have a second person to fry while one is rolling the shrimp.
- Drop into very hot oil and fry for about 2 minutes, smaller shrimp need only about one and a half minutes. Do not overcook them, they will become chewy.
- Drain on paper towels. Sprinkle a little extra cumin on top if you like.
Tip:
If using new, clean frying oil, shrimp will not get so golden brown quickly. So make sure the oil is really hot when you drop them in and also do not make the oil too deep in the pot-no more than 2 inches. (trust me, I speak from experience. They taste awesome but look strange and not quite as appealing as if they are golden brown) If the oil has been used once or twice before, they will brown quickly.
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