Spicy Fried Shrimp With Green Chutney

This highly seasoned Indian approach to fried shrimp elevates the concept. Perfect for snacking with drinks, it can be a meal with rice, dal and vegetables.

Ingredients

For the shrimp:

  • 1pound medium shrimp, peeled and deveined
  • 1teaspoon salt
  • ½teaspoon turmeric
  • ¼teaspoon cayenne
  • ½teaspoon black pepper
  • ½teaspoon grated garlic
  • ½teaspoon grated ginger
  • ½teaspoon garam masala
  • 1teaspoon green or red chile, minced
  • 2tablespoons chopped cilantro
  • 2tablespoons chopped mint
  • 2tablespoons lemon juice
  • 3tablespoons chickpea flour (besan flour)
  • 3tablespoons rice flour
  • Vegetable oil for frying

For the chutney:

  • ¼cup roughly chopped mint
  • 2cups roughly chopped cilantro
  • 1small garlic clove, minced
  • 1tablespoon grated ginger
  • 2tablespoons brown sugar
  • ½teaspoon salt
  • ½teaspoon ground cumin
  • ½teaspoon chopped green or red chile
  • 2tablespoons lime juice
  • Nutritional Information
      • Nutritional analysis per serving (4 servings)

        398 calories; 28 grams fat; 2 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 17 grams protein; 142 milligrams cholesterol; 1048 milligrams sodium

    Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation

  1. Put shrimp in a large bowl and sprinkle with salt. Add turmeric, cayenne, black pepper, garlic, ginger, garam masala, chile, cilantro, mint and lemon juice. Toss to coat well and leave to marinate for at least 15 minutes. (May marinate up to several hours in advance, refrigerated.)
  2. Make the chutney: Put mint, cilantro, garlic, ginger, sugar, salt, cumin and chile in the bowl of a food processor or blender. Purée until smooth, using a little ice water as necessary to help blend the mixture. Add lime juice and transfer to a small serving bowl.
  3. Just before frying, sprinkle rice flour and chickpea flour over reserved shrimp and toss to coat. Then sprinkle with 1 or 2 tablespoons water and toss. Shrimp should now have a batter-like coating.
  4. Heat an inch of oil in a wok until nearly smoking, about 375 degrees. Fry a few shrimp at a time until golden and crisp, a minute or so per side. Drain on paper towels and keep warm until all shrimp are fried. Serve with green chutney.

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