Shrimp Pakoda ~ Fried Shrimp
Today is the last day of the month and also the Cooking Carnival. For the finale of this mega blogging marathon, I have a crispy fried shrimp or shrimp pakoda. These pakoda or fritters are perfect snack and great to serve with some drinks.
This recipe is from New York Times food section and saved the recipe a year ago, when it was published. I made it immediately but could not take pictures. I was planning on posting it for CCC but never got around to make it again. I usually avoid deep fried food unless I make it for the blog. I do indulge once in awhile but deep frying is not on top of my list. The main reason for avoiding deep fried food is cooking odor which lingers despite opening all the windows in the apartment.
I finally made it this past weekend. The reason I like this pakoda is shrimp is lightly coated with batter and the shrimp stays crisp even at room temperature. When I make pakoda, I usually add some rice flour for crispness but this recipe uses equal quantities which made the pakoda very crispy. I usually don’t make pakoda with shrimp however, I used to make fried shrimp using equal quantities of all purpose flour and cornstarch, and egg for binding. This fried shrimp is made with gram flour and hence I re-named it pakoda. I will back in couple of day with a re-cap of this marathon. Until then, enjoy these pakoda!
Source: New York Times
Total Time: 40 – 50 minutes
Preparation: 10 minutes
Marination: 15 minutes
Deep Frying: 12 – 18 minutes
Serves: 2 – 3
- 1 lb. peeled Shrimp (31-40 count)
- ¾ – 1 tsp. Salt (adjust to taste)
- ½ tsp. Turmeric
- 1 ½ tsp. Chili Powder (adjust to heat tolerance level)
- ½ tsp. Black Pepper
- 1 tsp. Ginger Garlic Paste
- 2 tsp. or 4 small Green Chilies, finely chopped (or minced)
- 2 tbsp. chopped Cilantro (If you like cilantro, can add a bit more)
- 2 tbsp. chopped Mint
- 1 – 1 ½ tbsp. Lime Juice or ½ small Lime, juiced
- 3 tbsp. Gram Flour ~ Besan Flour ~ Chickpeas Flour
- 3 tbsp. Rice Flour
- Oil for deep frying
- I used peeled frozen shrimp. Thaw the shrimp, wash, squeeze out water and put in a large bowl.
- Sprinkle, salt, turmeric, chili powder, black pepper powder, ginger garlic paste, green chilies, cilantro, mint, lime juice and toss well. Keep aside for 15 minutes or for few hours in the refrigerator.
- When ready to deep fry, sprinkle chickpeas flour, rice flour and toss well to combine. If required add some water, about 1 – 2 tbsp. When I made it this past weekend, I didn’t add any water and last year, according to my notes, I used 2 tsp water.
- Mix well. Batter should lightly coat the shrimp.
- Heat oil for deep frying, it should be 375 F, though I don’t check the temperature.
- Drop shrimp into hot oil. Don’t overcrowd the pan. If the pan is crowded or if oil is not hot enough, the batter coating could fall off the shrimp. Depending on the size of the pan, fry the shrimp in 2 – 3 batches.
- Deep fry shrimp on medium high flame until golden and crisp, about 2 – 3 minute per side.
- Remove from oil, put on paper towel to drain the oil. Fry remaining shrimp.
- Serve with green chutney. We ate it as is.
Events: This also goes to this week’s Cooking from Cookbook Challenge.