Continuing with my seafood escapes, this recipe will drop you to the floor. Crispy Popcorn Shrimps, perfect for snacking or serving as starters. So let's get into it.
The secret lies all in the batter, the coating as you call it.
Ingredients:
- 100 grams clean deveined and tail on shrimps
- 1/2 cup plain rice flour
- 1/2 cup AP flour
- 1 tsp garlic powder
- 1 tsp dry Parsley
- 1/2 tsp Kashmiri chili powder
- 1/2 tsp turmeric powder
- 1 tbs sesame seeds
- 1tbs lemon/lime juice
- 1tbs optional soy sauce
- 1tsp optional red chili flakes
- Oil to fry
- salt to taste
- water to loosen batter
Utensils: Iron wok for frying, large Mixing bowl to toss shrimps in the batter.
Take a large mixing bowl. Add washed shrimps to it. Then add all your dry ingredients and toss the shrimps nicely, so much so it coats well on each and every shrimp. Now add all the wet ingredients to the bowl and toss them well. If you see a lot of dry residue at the bottom the bowl add water little by little and toss after every addition. You should see the batter well coated to all the shrimps individually.
Ensure coating with fingers if needed.
Rest all the shrimps on a tray before your start frying them in batches of 5-6 per round.
Fry them shallow or deep fry them crispy till golden brown, just as in shared pictures and video.
Serve them 3-5 per serving, garnished with optional dash of lemon lime juice and chopped cilantro.
ENJOY!!!
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