My mother just fried up these little beauties for us last night and it brought back a flood of memories for me.
When I was growing up in India, this was one of our most popular snacks served at our house when we had guests over. It made a really great appetizer. We would eat it hot with a little Maggi hot and sweet sauce.
I love the interest that the green chilies and the cilantro adds to the batter. It really gives it a nice bite to go with the crunch of the fried shrimp.
These shrimps are so versatile. It can be served as a snack, with pasta, as a main course, on a salad – it just goes with everything.
Fried Shrimp with Cilantro and Green Chili Batter
25 – 30 raw shrimp with tails on
4 heaped tablespoons cornstarch
2 heaped tablespoons of flour
One bunch fresh cilantro, chopped
5-6 fresh green chilies or jalapeños, minced (optional)
Salt to taste
1 packet unflavored gelatin
1 cup water
Oil to fry
• In a small saucepan, on medium heat, mix the gelatin in ½ cup of water stirring until it is completely dissolved.
• In a large mixing bowl combine the flour, cornstarch, egg and salt.
• Add the warmed gelatin moisture and mix well till you have a thick batter.
• Add the cilantro and green chilies and rest of the water to this batter, mix and set aside.
• Take 10 raw shrimps and mix in the batter till it is well coated.
• In a large wok or pot heat 4-5 cups of oil.
• When the oil is hot enough, drop in the shrimp one at a time and fry until crisp and cooked through.
• Remove with slotted spoon and place in a plate lined with paper towels
• Cook the shrimp in batches of 10 until all the shrimp are cooked.
• Serve with any of you favorite sauces or foods.