Photo: raasiel · CC BY 2.0 · Wikimedia Commons

Kerala · Snack

Shrimp Pakora

Traditional 14. Shrimp Pakora recipe

🧺 Ingredients

• 300g small/medium shrimp (prawns), peeled and deveined
• ⅓ cup gram flour (besan, 50g)
• 2½ tbsp rice flour (25g)
• ½ tsp carom seeds (ajwain, 1g), crushed
• ½-¾ tsp Kashmiri red chili powder
• ¾-1 tsp garam masala powder
• 2 tbsp mint/coriander/curry leaves, chopped
• 1½ tbsp oil (22ml)
• ¼ cup water (60ml)
• ½ tsp salt (3g)
• Oil for frying (1.5 cups/360ml)

👩‍🍳 How to make Shrimp Pakora

1. Prepare and marinate shrimp (5 mins, room temperature): Pat 300g shrimp dry with paper towel. Remove any pin bones. Combine with ½ tsp salt, 1 tsp lemon juice, ½ tsp turmeric, ¼ tsp black pepper, ½ tsp ginger, ½ tsp garlic. Rest 5 minutes only—do not over-marinate or shrimp will release water.
2. Make batter (3 mins, room temperature): Mix crushed carom seeds, 22ml oil, chili powder, garam masala, herbs, 50g gram flour, 25g rice flour in bowl. Add 60ml water gradually—batter should coat shrimp without being runny, like thick pancake batter.
3. Heat oil (5 mins, high heat): Heat 1.5 cups oil to 350°F/170°C. Test: drop small batter piece—should sizzle and rise slowly without browning immediately.
4. Fry (10 mins, medium heat): Gently slide marinated shrimp pieces into hot oil without crowding (8-10 pieces at a time). Do not touch for first 2 minutes. Cook 4-5 minutes total per batch on medium heat until golden and crispy. Shrimp should be firm and cooked through.
5. Drain and serve (2 mins): Transfer to cooling rack or paper towels. Sprinkle chaat masala. Serve with mint chutney or tamarind dip.

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