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Pakistani Style Deep-fried Shrimp Recipe

pakistaneats
This recipe for Pakistani-style deep-fried shrimp is a super fun addition to your party menu. They are crunchy, flavorful, and work really well as an appetizer.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Side Dish
Cuisine Pakistani Cuisine
Servings 8 people

Equipment

  • 1 Saucepan

Ingredients
  

  • 1 pound ~500 grams jumbo shrimp or prawn peeled, deveined and thawed

Marinade

  • 1 egg beaten
  • 2 tablespoon finely chopped cilantro leaves
  • 1 bird’s eye chili finely chopped
  • 1 teaspoon crushed ginger
  • 1 teaspoon crushed garlic
  • 1 teaspoon salt or to taste
  • 1 teaspoon red chili powder
  • Juice of 1 lemon

Batter

  • 1 ½ cup all purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon white pepper
  • 1 teaspoon salt or to taste
  • 1 cup water

For Frying

  • 1 cup neutral oil canola, sunflower or vegetable
  • ½ cup all purpose flour (add more as needed)

Instructions
 

  • In a large bowl, add the beaten egg and all marinade ingredients (cilantro, chili, ginger, garlic, salt, red chili powder and lemon juice). Mix until well-blended.
  • Add shrimp/prawn to the marinade, and coat well. Set aside.
  • In another large bowl, get the batter ready. Add 1 cup flour, baking soda, white pepper and salt. Mix well. Add water gradually, mixing it with a fork until well-blended. It’s okay if the mixture is a bit stiff.
  • Drain the egg marinade into the batter mixture, leaving the shrimp/prawn behind.
  • Beat the egg marinade into the flour batter with a fork until smooth. Make sure there are no lumps.
  • Now get your frying station ready. In a separate plate or bowl, pour ½ all purpose flour to coat the shrimp/prawn, and place it right besides the stove. In a small saucepan, heat oil.
  • Dip the shrimp/prawn into the batter, and then coat it really well with the dry flour. Spoon the flour over it if you have to, and add more as needed.
  • Once the oil is hot, gradually lower the battered shrimp into saucepan, and fry each side for roughly 1 ½ minute until crispy. Once the oil is piping hot, you can gradually lower the heat as you make your way to the rest of the shrimp/prawn.
  • Line a serving plate or bowl with a paper towel. Once done, place the prepared shrimp/prawn on it to drain.
  • Serve hot with a dipping sauce of your choice.