Shrimp Pakora
Shrimp Pakora is a delicious seafood recipe which is made using shrimps in besan (gram flour). It is a crispy, crunchy, and easy-to-make appetizer to impress your family and friends. The shrimp stays crisp even at room temperature. Chef Ravi
Shrimp Pakora
Shrimp Pakora is a delicious seafood recipe which is made using shrimps in besan (gram flour). It is a crispy, crunchy, and easy-to-make appetizer to impress your family and friends. The shrimp stays crisp even at room temperature. Chef Ravi
Ingredients
- 1 pound large shrimp shelled and deveined
- 3/4-1 tsp Secolari Roasted Garlic Sea Salt
- 1/2 tsp ground turmeric
- 1 1/2 tsps chili powder
- 1/2 tsp black pepper
- 1 tsp ginger garlic paste
- rice
- 2 tsps minced green chillies
- 2 -2 1/2 tbsps chopped cilantro
- 2 tbsps minced mint
- 1 - 1 1/2 tbsps fresh lime juice Secolari balsamic???
- 3 tbsps gram flour Besan Flour ~ Chickpeas Flour
- 3 tbsps rice flour
- light oil to deep fry
- 1 to taste Secolari Coconut White Balsamic or your favorite Secolari balsamic
Instructions
- In a bowl add salt, turmeric, chili powder, black pepper, ginger garlic paste, green chilies, cilantro, mint, lime juice and toss well. Set aside for 15 minutes or a few hours in the refrigerator.
- When ready to cook, add in the chickpeas flour, rice flour, and toss well to combine. If needed add a tiny amount of water, about 1 – 2 teaspoons water. Mix well. Batter should lightly coat the shrimp.
- Heat oil for deep frying, it should be 375 F. Drop shrimp into the 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, transfer on paper towel to drain the oil. Cook remaining shrimp.
- When ready to serve, add a drizzle of balsamic vinegar on top.
