Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Hirshon Bengali Shrimp Fritters – শ্রিম্প শামুক


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • ¾ cup chickpea flour
  • ¼ cup rice flour
  • 1 cup large uncooked shrimp, peeled and deveined, cut in ½ inch pieces
  • ¼ cup minced scallion
  • ¾ cup thinly sliced onion
  • 1 teaspoon white poppy seeds
  • 1 teaspoon ajwain seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon salt
  • ½ teaspoon turmeric
  • ½ teaspoon baking powder
  • 1 teaspoon chili flakes
  • ¼ cup loosely packed chopped cilantro
  • 1 jalapeno, deseeded and minced
  • Water
  • Corn Oil mixed with Mustard Oil to taste for deep-frying

Instructions

  1. Grind poppy seeds, cumin seeds, coriander seeds and chili flakes to a powder after heating all but the chili flakes in a dry hot skillet until fragrant. Mix all the ingredients except oil and add just enough water to make a thick paste.
  2. Heat the oil in a wok to about 300 to 325 degrees. Using a large spoon, drop 5 to 6 large balls of the paste, about 1 to 2 inches in diameter, into the oil and deep-fry to golden brown over medium heat. This may take 6 to 8 minutes for each batch. Do not fry too many balls at one time, or the oil may become cold and the balls will soak up too much oil.
  3. Remove fried balls and place on paper towels to drain. Repeat until the entire mixture is finished.
  4. Serve with Mint Cilantro Chutney.

Nutrition

  • Calories: 177.95 kcal
  • Sugar: 3.17 g
  • Sodium: 408.32 mg
  • Fat: 3.89 g
  • Saturated Fat: 0.49 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 21.99 g
  • Fiber: 3.44 g
  • Protein: 13.45 g
  • Cholesterol: 100.8 mg
✮ The Food Dictator ✮ Click here to see our Privacy Policies, Citizen!
0
Would love your thoughts, please comment.x
()
x