Fry those shrimps like the way Maharashtrians do. With lot of masalas, that lemon juice and good old suji, your shrimps will turn into spicy and succulent bite size monsters! They are so yummy, you’ll keep picking them and forget to keep a count.
- Shrimps – 20 (small size)
- Cumin powder – ½ tsp
- Coriander powder – ½ tsp
- Turmeric powder – a pinch
- Red chilli powder – 1 tsp (if you like it hot, add more)
- Ginger-garlic paste – 1-2 tsp
- Suji/Cream of wheat – 4 tsp
- All purpose flour/Maida – 4 tsp
- Lemon juice – 1-2 tsp
- Oil for frying
- Salt to taste
- Wash the shrimps thoroughly in running water and let them rest in a colander to drain off the excess water.
- Marinade them using the spices – turmeric, red chilli, cumin, coriander, ginger-garlic paste and salt. Squeeze in the juice from half a lemon and give it all a nice spin. Avoid using bare hands if your skin is sensitive as you may experience a burning tingling afterwards. Marinade for 30 minutes.
- In a big plate, put all purpose flour on one side, and suji on another.
- Take one piece of shrimp, roll it in the flour, then in the suji. Repeat the same for the rest.
- Heat the oil in a frying pan on medium-high. Drop shrimps in the oil, one by one, and as many as your pan can hold without crowding. Cook for approximately 2 minutes and then turn to fry the other side for an additional 2-3 minutes.
- Serve hot, straight from the pan. Goes well with white rice and spicy shrimp curry.
Yield: 2 servings
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