Ingredients
1/2 pound shrimp (about 15 to 20)
2 tbsp. rice flour
1/4 tsp. garlic powder
1 pinch baking powder
1 pinch baking soda
1 egg
3 tbsp. water
1 cup dried grated coconut
1tsp. white pepper
3tsp. cayenne pepper
oil for frying
Method
· Clean and de-vein the shrimp (leave the tail on).
· Mix rice flour, garlic powder, baking powder and baking soda in a bowl. Keep aside.
· Beat the egg in a bowl. Keep aside.
· Mix dried grated coconut, white pepper and cayenne pepper in a bowl.
· Mix one to two teaspoons of the egg in the above mixture to moisten it. Discard the remaining egg.
· Dip the shrimp in the flour mixture and then roll it in the coconut mixture pressing it from all sides, so the mixture sticks to the shrimp.
· In a deep pan add oil and heat it on medium heat. Once the oil is heated deep fry the shrimp for two to three minutes or till the shrimp turns golden brown.
You can also add one or more of other spices like curry powder, garam masala, cumin powder, coriander powder or chili powder to the batter.
Peanut sauce
Ingredients
5 tbsp. coconut milk
1 tsp. lime juice
1/2 tsp. hot sauce
1/4 tsp. garlic powder
1/2 tsp. ginger (finely grated)
1/4 cup cilantro (tightly packed, very finely chopped)
1 tbsp. peanut butter
1/4 tsp. sugar
1/4 tsp. salt
Method
In a bowl mix all the ingredients well.
Hot and Sour sauce
Ingredients
1/2 cup plum sauce
3 tbsp. vinegar
2 tsp. Worcestershire sauce
1 1/2 tsp. chili powder
1 1/2 tbsp. sugar
1/2 tsp. salt
Method
In a bowl mix all the ingredients well.
Tips from Vasudha
· While frying keep the heat at medium. If the oil is very hot, the outer part of shrimp will get overcooked and the inside will remain uncooked.
· While frying do not put too many shrimps in oil at a time otherwise the oil temperature will drop and the shrimps will soak more oil.
· Check the tails of the shrimp. They will turn pink when the shrimps are cooked.
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