Prep 35 mins
Cook 2 hrs 30 mins
This is a delicious recipe my mother-in-law shared with me, along with her recipe for Meet Mersang (konkani for chili paste).
- 20 tiger shrimp, deveined, shelled, tails left on (you can also use larger shrimp)
- 1 -2 tablespoon chili paste (Meet Mersang, see my Meet Mersang (Chili Paste))
- 1⁄2 cup cornstarch (corn flour to the rest of the world outside of the US)
- 2 tablespoons all-purpose flour
- 1 egg white
- salt, to taste
- pepper, to taste
- 1⁄8 teaspoon baking soda
- milk, enough to make a batter with the cornstarch, not watery but thinner, not too thick
- 1 1⁄2 cups homemade breadcrumbs
- oil, for deep frying
- Take your peeled, deveined and cleaned prawns with tails left on and make sure they are dried off.
- Rub them with the meet mersang (dont use a lot, just rub it into the prawns not leaving clumps of paste behind, but a nice rubbed in color).
- Place in a bowl, cover it, and refrigerate for 2 hours or so.
- After two hours, make your batter.
- Take your corn starch, ap flour, salt and pepper and combine.
- add egg white, and then start adding milk, whisking vigorously until you have created a thin but not watery batter (you will use this batter to dip the shrimp in, to then coat with bread crumbs.
- Heat your oil for deep frying.
- After you have created your batter, take your shrimp out of the fridge, and one by one dip into the batter and then coat in bread crumbs completely, and make a single layer of the shrimp on a plate to begin frying.
- After they are all coated, begin, in batches, frying the shrimp.
- This will take only a couple of minutes per shrimp.
- Fry them until a deep golden brown on the outside.
- Drain on papertowels and keep them close to the stove covered to keep warm til all prawns are fried.
- Serve with condiments of your choice and enjoy!