Deep-Fried Masala Shrimps Recipe | SPICY AND TANGY | Spicy Masala Rejer
RECIPE IN ENGLISH AND DANISH
Ingredients:
Marination:
200g large shrimp, peeled and deveined
1 teaspoon of ginger and garlic paste
1/2 teaspoon turmeric (haldi)
1/2 treaspoon frehly grounded black pepper
3/4 teaspoon chili powder
3-4 tablespoons of lemon juice
1/2 teaspoon salt
Batter:
2 tablespoons of all-purpose flour
2 tablespoons cornstarch
1 teapoon of chaat masala
1/2 teapoon of turmeric (haldi)
1/2 teaspoon of carom seeds (ajwain)
1/2 teaspoon of salt
1/2 teapoon of baking powder
100 ml chilled water
Oil for deep frying
Instructions:
Pat dry the shrimps with paper towels to remove excess moisture.
In a bowl, combine the peeled and deveined shrimp with ginger and garlic paste, turmeric, black pepper, chili powder, lemon juice, and salt. Mix well to coat the shrimp evenly. Allow the shrimp to marinate for about 30 minutes.
In another bowl, prepare the batter by mixing all-purpose flour, cornstarch, chaat masala, turmeric, carom seeds, salt, baking powder, and chilled water. Stir until you get a smooth batter with the consistency shown in the video.
Heat oil in a deep frying pan or deep fryer over medium heat.
Dip each marinated shrimp into the prepared batter, ensuring it is well coated.
Carefully place the battered shrimp into the hot oil, working in batches to avoid overcrowding the pan.
Fry the shrimp for about shortly or until they turn golden brown and crispy, flipping them halfway through the cooking process for even frying.
Once the shrimp are golden and crispy, use a slotted spoon to transfer them to a plate lined with paper towels to drain any excess oil.
Serve the deep-fried masala shrimps hot with your favorite dipping sauce or chutney.
Enjoy your crispy and flavorful masala shrimp!
OPSKRIFT PÅ DANSK:
Ingredienser:
Marinering:
200 g store rejer, pillet og drænet
1 tsk revet ingefær og hvidløg
1/2 tsk gurkemeje (haldi)
1/2 teskefuld friskkværnet sort peber
3/4 tsk chilipulver
3-4 spsk citronsaft
1/2 tsk salt
Dej:
2 spsk hvedemel
2 spsk maizena
1 tsk chaat masala
1/2 tsk gurkemeje (haldi)
1/2 tsk carom frø (ajwain)
1/2 tsk salt
1/2 tsk bagepulver
100 ml koldt vand
Olie til friturestegning
Fremgangsmåde:
Tør rejerne med køkkenrulle for at fjerne overskydende fugt.
I en skål kombineres de pillede og tørre rejer med revet ingefær og hvidløg, gurkemeje, sort peber, chilipulver, citronsaft og salt. Bland godt for at dække rejerne jævnt. Lad rejerne marinere i cirka 30 minutter.
I en anden skål tilberedes dejen ved at blande hvedemel, maizena, chaat masala, gurkemeje, carom frø, salt, bagepulver og koldt vand. Rør indtil du får en jævn dej med konsistensen vist i videoen.
Varm olie op i en frituregryde eller frituregryde ved middel varme.
Dyp hver marinerede rejer i den tilberedte dej, og sørg for, at den er godt belagt.
Læg forsigtigt de smækkede rejer i den varme olie, og arbejd i portioner for at undgå at overfylde panden.
Steg rejerne i cirka kort tid, eller indtil de bliver gyldenbrune og sprøde, og vend dem halvvejs gennem tilberedningsprocessen for ensartet stegning.
Når rejerne er gyldne og sprøde, brug en hulske til at overføre dem til en tallerken med køkkenrulle for at dræne overskydende olie.
Server de friturestegte masala-rejer varme med din yndlings dip eller chutney.
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Music from #Uppbeat (free for Creators!):
https://uppbeat.io/t/oliver-massa/com...
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