Shrimp, fried, spicy fried shrimp with green chutney 1 OLYMPUS DIGITAL CAMERA

1 pound medium shrimp, peeled and deveined

1 teaspoon salt

½ teaspoon turmeric

¼ teaspoon cayenne

½ teaspoon black pepper

½ teaspoon grated garlic

½ teaspoon grated ginger

½ teaspoon garam masala

1 teaspoon green or red chile, minced

2 tablespoons chopped cilantro

2 tablespoons chopped mint

2 tablespoons lemon juice

3 tablespoons besan flour (chickpea flour)

3 tablespoons rice flour

vegetable oil for frying

Podina chatni (fragrant mint sauce) to accompany

1.Put the shrimp in a large bowl and sprinkle with salt.  Add turmeric, cayenne, black pepper, garlic, ginger, garam masala, chile, cilantro, mint and lemon juice.  Toss to coat well and leave to marinate for at least 15 minutes (May marinate up to several hours in advance, refrigerated.)

  1. Just before frying, sprinkle rice flour and chickpea flour over reserved shrimp and toss to coat. Then sprinkle with 1 or 2 tablespoons water and toss. Shrimp should now have a batter-like coating.
  1. Heat an inch of oil in a wok until nearly smoking, about 375*. Fry a few shrimp at a time until golden and crisp, a minute or so per side.  Drain on paper towels and keep warm until all shrimp are fried.  Serve with mint chutney.

adapted from David Tanis, the New York Times

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