I bought some cooked shrimps (100-200 count) this weekend and I thought of making Chilly Shrimps. I made a spicy batter, dipped the shrimps and deep fried it. It was so tasty that I almost ate half of it before I could make the Gravy for Chilly Shrimps. My husband also loved these battered shrimps. I know it is deep fried but I couldn’t resist these wonderful crunchy shrimps. With the remaining half, I continued making Chilly Shrimps.
Try these deep fried shrimps (chemmeen vada) as an appetizer or snack. It is also an excellent side dish for drinks. You will definitely crave for more and kids will finish it no time.
- Shrimps (Peeled and Deveined) – 1/2 lb
- Lemon Juice -1 tsp
- Oil – for deep frying
For the Batter
- Plain Flour/Maida – 2 cups
- Corn Flour – 1 tbsp
- Rice flour – 1 tbsp (This will help removing the stickiness from the batter)
- Ketchup/Tomato Sauce – 3 tbsp
- Soy Sauce – 1 tbsp
- Chilly Powder – 2 tsp
- Pepper – 1/2 tsp
- Ginger Garlic Paste – 2 tsp
- Hot Chilly Sauce – 1 tsp (optional)
- Salt – to taste
- Water – as required
- Prepare a nice batter using all the above ingredients. The batter should have medium consistency – neither thick nor thin.
- Clean and wash the shrimps thoroughly. Add a tsp of lemon juice to the shrimps and soak it in water for 5 minutes. This will help in eliminating any raw smell from the shrimps. Drain the water and keep it aside.
- Add the shrimps to the batter and refrigerate it for 20-30 minutes.
- Heat oil in a deep pan or kadai for deep frying.
- Add the battered shrimps one by one to the pan. Do not over crowd the pan.
- Allow the shrimps to deep fry thoroughly. Remove the shrimps from oil and spread it on paper towels.
- Continue frying the remaining battered shrimps in batches.
- Serve these steaming hot fried shrimps as appetizers or snacks.