Spicy Fried Shrimp With Green Chutney
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 1pound medium shrimp, peeled and deveined
- 1teaspoon salt
- ½teaspoon turmeric
- ¼teaspoon cayenne
- ½teaspoon black pepper
- ½teaspoon grated garlic
- ½teaspoon grated ginger
- ½teaspoon garam masala
- 1teaspoon green or red chile, minced
- 2tablespoons chopped cilantro
- 2tablespoons chopped mint
- 2tablespoons lemon juice
- 3tablespoons chickpea flour (besan flour)
- 3tablespoons rice flour
- Vegetable oil for frying
- ¼cup roughly chopped mint
- 2cups roughly chopped cilantro
- 1small garlic clove, minced
- 1tablespoon grated ginger
- 2tablespoons brown sugar
- ½teaspoon salt
- ½teaspoon ground cumin
- ½teaspoon chopped green or red chile
- 2tablespoons lime juice
For the Shrimp
For the Chutney
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
270 calories; 18 grams fat; 1 gram saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 16 grams protein; 301 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Put 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.)
- Step 2
Make the chutney: Put mint, cilantro, garlic, ginger, sugar, salt, cumin and chile in the bowl of a food processor or blender. Purée until smooth, using a little ice water as necessary to help blend the mixture. Add lime juice and transfer to a small serving bowl.
- Step 3
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.
- Step 4
Heat an inch of oil in a wok until nearly smoking, about 375 degrees. 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 green chutney.
Private Notes
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Cooking Notes
Madhu
I often do something like this with fish .My suggestion is only 1 TBS lemon in the marinade ,and and let the flavours blend .Half way through the process add 1TBS of oil and mix well with your hands.Now when you sprinkle the dry batter ingredients ,they will stick very nicely . It is not essential to have a thick batter around the shrimp ,otherwise it will become a Shrimp Pakora or Bhajia !!!.You may need to add a just enough water if batter is not sticking .Even pan frying works for me !
Fred Simpson
Regarding the chickpea flour: it is often labelled "gram flour" and can be found in the International sections of big supermarkets. Failing that, just buy a bag of dried chickpeas at your local supermarket and bust some up in your food processor/blender. It makes a heck of a racket but in the end you will have a bunch of powder mixed with some bigger shards. Separate the powder with a sieve. Note: make sure food processor is sealed well or you'll get lots of chickpea "smoke" floating around.
Jeannie Van Wyck
Here is the chutney recipe:
1/4 cup roughly chopped mint
2 cups roughly chopped cilantro
1 small garlic clove, minced
1 tablespoon grated ginger
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chopped green or red chile
2 tablespoons lime juice
Tami
I followed the batter instructions to the letter except did not add water. In fact, I had to add a couple of tablespoons more flour to get a batter that stuck to the shrimp. Another tip: don't heat the oil higher than medium high or it just burns off the batter. Turned out absolutely delicious. Oh, and since the NYT has once again left off an ingredient list (come on guys this is getting embarrassing), I made a chutney to our taste.
Houston500
I agree with others that I did not want to buy a whole bag of chickpea flour for 1 recipe, so I used corn starch. Worked great.
Edie
Yes, please fix this so we can see the rest of the chutney ingredients!
Lisa
Is it important to use rice and chickpea flour or could I use use regular flour?
Chez
Used coconut flour instead of rice f.our. did not add ginger to shrimp marinade.
Chez
Used additional red chili and green chili my husband liked and he is Indian and very difficult to please with new "Indian" recipes. For the flour I used coconut instead of rice flour.
Sarah
I used coconut flour and rice flour and fried the shrimp in about ¼ inch of coconut oil in a cast iron pan. I also followed Madhu's advice and put about a tbsp of oil in the marinade. The only chile I had was a jalapeno, and it worked fine - but I would have liked a little more heat.
This dish would also be nice with some shredded coconut in the batter - if you like coconut, that is!
The chutney was a nice addition - though it's not essential. A generous squeeze of lime would do in a pinch.
applejack
Made just the chutney. Did not use brown sugar. Very good!
Beth Margulis
I love this recipe. I tried it with chicken (thigh meat) and the result was delicious. The combination of herbs, spices and deep frying is satisfying and complex. Keeping the marinade rather than discarding provides deep flavor.
Gisele
Delicious.
CKM
This was incredible. I love recipes that are forgiving, and this certainly was. The marinade and chutney were incredibly easy to put together, the prawns were full of flavour. What more could you want? The chickpea flour is what gives it a really nice crunch so I would recommend it. Chickpea flour can also be used for lots of other things, including giving your fried chicken a crispy crunch.
Karen L Davis
Wow! Great flavors and unique texture. Followed recipe/directions, and it’s a lot of work. The chutney is a must, a wonderful complement to the shrimp & its spices. Felt that frying in wok afforded the shrimp the opportunity to float as they cooked, which helped keep some of the pieces of garlic, chiles, etc., in their batter. What came loose, I fished out of the oil and served sprinkled over the shrimp.
Houston500
I agree with others that I did not want to buy a whole bag of chickpea flour for 1 recipe, so I used corn starch. Worked great.
Lisa
Is it important to use rice and chickpea flour or could I use use regular flour?
Chez
Used coconut flour instead of rice f.our. did not add ginger to shrimp marinade.
Chez
Used additional red chili and green chili my husband liked and he is Indian and very difficult to please with new "Indian" recipes. For the flour I used coconut instead of rice flour.
Frank Ball
David mentions a couple of sources for fresh coastal shrimp in New York. Does anyone know what they are?
Fred Simpson
Regarding the chickpea flour: it is often labelled "gram flour" and can be found in the International sections of big supermarkets. Failing that, just buy a bag of dried chickpeas at your local supermarket and bust some up in your food processor/blender. It makes a heck of a racket but in the end you will have a bunch of powder mixed with some bigger shards. Separate the powder with a sieve. Note: make sure food processor is sealed well or you'll get lots of chickpea "smoke" floating around.
jayess99
I really like stepping things up a notch or two, trying new recipes, but I find it difficult to find some of the esoteric ingredients (such as chickpea flour) and I'm reluctant to spend a lot of money on something that I'm not sure that I will like, particularly when a very small amount is called for (3T leaves an awful lot of flour in the bag). It would be nice if acceptable substitutes were included. I'll probably try this recipe with AP flour. Maybe I'll get lucky.
Mike
I use Wondra. Works fine
Sarah
I used coconut flour and rice flour and fried the shrimp in about ¼ inch of coconut oil in a cast iron pan. I also followed Madhu's advice and put about a tbsp of oil in the marinade. The only chile I had was a jalapeno, and it worked fine - but I would have liked a little more heat.
This dish would also be nice with some shredded coconut in the batter - if you like coconut, that is!
The chutney was a nice addition - though it's not essential. A generous squeeze of lime would do in a pinch.
Madhu
Coconut flour would really be good with shrimps ,will try it .Add a little cayenne to the marinade to increase the heat !
Madhu
I often do something like this with fish .My suggestion is only 1 TBS lemon in the marinade ,and and let the flavours blend .Half way through the process add 1TBS of oil and mix well with your hands.Now when you sprinkle the dry batter ingredients ,they will stick very nicely . It is not essential to have a thick batter around the shrimp ,otherwise it will become a Shrimp Pakora or Bhajia !!!.You may need to add a just enough water if batter is not sticking .Even pan frying works for me !
Tami
I followed the batter instructions to the letter except did not add water. In fact, I had to add a couple of tablespoons more flour to get a batter that stuck to the shrimp. Another tip: don't heat the oil higher than medium high or it just burns off the batter. Turned out absolutely delicious. Oh, and since the NYT has once again left off an ingredient list (come on guys this is getting embarrassing), I made a chutney to our taste.
Ulrich
I completely agree--why add oil when the shrimp are already moist from the lemon juice in the marinade? Sprinkle with the flours and toss--bingo! I hate heavy batters anyway--they assume a life of their own and actually peel off when you poke at the food with a fork. I also, intuitively, let the oil not get close to smoking. The result was absolutely fabulous!
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