Shrimp fry November 02 2013
I love this recipe for many reasons. Whenever my mom's elder sister Bali aunty visited us in Mumbai (she lived in interior India), this recipe was made. That night, we had Shrimp Rice, Shrimp Curry and Fried Shrimp. Since I love shrimp, it used to always be a treat for me. I always liked Bali aunty visiting us, cos we used to entertain with much galore, good food and great company was on the table...she was a very strong lady, led her lifestyle in a small town of Ujjain and spent all her life entertaining guests and making sure they were comfortable. She remained single all her life, and if God has chosen that path for me, I hope he makes me very strong as well. This recipe is for you, Bali Aunty, and we all miss you. May your soul rest in peace.
2 cups raw, peeled and deveined shrimp (25 - 30 count)
1 large egg, beaten
1 teaspoon black pepper powder
4 tablespoon corn starch
1/2 teaspoon salt, or more, as desired
Peanut oil for deep frying
Heat peanut oil over medium heat for deep frying, follow deep frying temperatures. Make sure that you are deep frying in a small sauce pan (3 qt) which is about 1/3rd filled with oil, have paper towels ready to soak excess oil.
Mix all ingredients but shrimp in a mixing bowl, this is the batter in which you will put shrimp and let it sit for about 15 minutes, this is when the oil is being heated, I think to about 375 F.
We use peanut oil to deep fry since it is light and is ideal for deep frying.
Once the oil is hot, slide in shrimp (1 or 2 at a time) and fry shrimp pieces, about a couple of minutes on one side and then half a minute on the other side. Shrimp does not take a lot of time to cook.
Remove and place on paper towels, serve warm, after about 5 minutes.