Aug 19, 2009

Fried Shrimps/ Sungata Bajji

I love shrimps more than any other sea food. I learnt this recipe from one of my Aunt who is from Kundapur. I was kind skeptical in preparing this, but wanted to surely give a try. Both of us loved it and now the only reason to avoid preparing this is it is "deep fried" and we do not prefer eating too much of oily stuffs.

15-20 shrimps
3 large tablespoons corn/chick pea flour
1 tablespoon corn starch (avoid this if you are using corn flour)
1 tablespoon chilly powder (increase or decrease depending on your taste)
1/4 cup water
Oil for deep frying

Wash and drain all the water from shrimps
Make a thick paste of corn/chick pea flour, corn starch, chilly powder, salt and water.
Heat oil in a pan.
Dip washed shrimps in the above paste and deep fry until shrimps are cooked.

Serves: 2
Preparation Time: 15 mins

Note: I used chickpea flour and corn starch. Corn starch will make this a bit crispy. If you are using corn flour, you can avoid corn starch.

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