fry shrimp

Fry Shrimp

FRIED SHRIMP

• 10-12 medium raw shrimp
• 1/4 tsp turmeric
• 3/4 tsp red chilli powder
• 1/4 tsp ginger garlic paste (optional)
• salt
• either coarse rice flour or semolina for dredging
• oil to shallow fry
• Devein shrimp, wash and pat dry with a kitchen towel. Add all seasoning and apply evenly to shrimp. No swishing around in a ziploc bag a la Food Network chefs please. Cover and let marinate for 5-10 minutes. Dredge each shrimp in rice flour or semolina so it's well coated. Shake off excess.
• Heat your pan on medium-low heat. Drizzle oil all over (not too much, you don't want oily sea food). Place shrimp on pan so they don't touch each other. Fry for 3-4 minutes until they become crisp. Turn over and fry on the other side. Add a little more oil if necessary. Remove on absorbent paper when done.
• I use my trusted cast iron griddle for frying. It gives me the same crispy, non oily texture that I grew up eating (everyone used cast iron in India until non stick picked up in the 80s). Cast iron retains heat better and distributes it evenly so you get great results every time. Besides the surface just gets better with use.
• Other options for frying - silver and black pomfret, head or tail on shrimp, bombay duck, kingfish, mackerel etc.