Indian Shrimp Butterflies Recipe
Ingredients:
- 4 jumbo shrimps, around 4 ounces each
- Vegetable oil, for deep-frying
- 1 1/4 cups chickpea flour (besan)
- 1 1/4 cups white flour
- 1 teaspoon garlic puree
- 1 teaspoon white cumin seeds
- 1 teaspoon caraway seeds
- 4 tablespoons chopped fresh cilantro leaves
- 1 to 4 green hot peppers, chopped (to taste)
- 3 eggs
- Salt to taste
How to cook Indian Shrimp Butterflies:
- Carefully shell and devein the shrimps, but keep the tail shells on them. Fan out the tails and flatten them with a cleaver.
- Immerse the shrimp entirely into the batter and deep-fry at 375°F (190°C) for about 10 minutes.
- Serve at once on a bed of salad, otherwise the batter becomes soggy and chewy.
Note:
The Indian Shrimp Butterflies recipe very easy to prepare and so good!
This recipe for Indian Shrimp Butterflies serves/makes: 4
The Indian Shrimp Butterflies recipe is adopted from The Homestyle Indian Cooking by Pat Chapman 1998.Main Ingredient: Shrimp
Preparation Method: Deep Fried
Cuisine: Indian