My mother would make these on special occasions and I am posting exactly as how I remember. There are no exact amts, so just adjust accordingly. I serve these with tamarind chutney and cilantro chutney that you can find in any Indian market. The chutneys are also great on fish, chicken, egg rolls or just straight out of the bottle. You can use fish in place of the shrimp.
vegetable oil for frying
1 lb peeled shrimp chopped into bite-size pieces
2 serrano chilies with seeds chopped(or use jalapenos)
1/2 bunch cilantro chopped.
salt and pepper to taste
small handful flour to bind.
1 egg
1/2 onion chopped
mix all ingredients in a bowl. Heat oil in frying pan till shimmering and drop in a few tablespoons full of mixture. Fry till golden and drain on paper towels.
No comments:
Post a Comment