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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Deep fried shrimps coated with black & white sesame seeds on bed of onion Rings and pomegranate Chutney. Ingredients:
for shrimps marinating |
shrimp, shelled and deveined, with tails attached : 100 gm |
kosher salt : to taste |
all-purpose flour : 50 gm |
white & black sesame seeds : 10 gm |
sesame oil : 05 ml |
eggs : 01 no |
cornstarch : 30 gm |
baking soda : 01 gm |
peanut oil : for deep frying |
for pomegranate chutney. |
red currant jelly : 10 gm |
finely chopped green onions : 05 gm |
pomegranate seeds : 100 gm |
minced fresh ginger : 10 gm |
minced fresh jalapeno chile : 05 gm |
ground coriander : 02 gm |
lemon juice : 20 ml |
salt and pepper : to taste |
Directions:
1. For Shrimps
2. In a bowl, gently mix the shrimp with salt to coat salt. Cover with cold water, slosh around a few times, drain the shrimp well, and then transfer to a cutting board. Line up 3 shallow bowls and put flour in one, in the second, whisk together sesame oil, wine, eggs, cornstarch, baking soda and the remaining 1/2 cup of flour, 1/2 cup of the peanut oil and the 1 cup of water until well combined. In the third bowl, add sesame seeds.
3. Heat a wok or large pot with peanut oil for deep frying over high heat until 360F. Work in batches of 4-5 shrimp at a time. For each shrimp, hold by tail, dip in flour, then batter, then sesame seeds. Deep fry in batches of 4-5 shrimp until golden brown, about 2 minutes
4. For Pomegranate Chutney.
5. Put currant jelly in a 2-cup glass measure. Heat in a microwave oven at full power (100%) until softened, about 20 seconds. Cut the Pomegranate and take out the pulp alone in a plate and keep aside.
6. Grind all the ingredients this mixture in mixie by adding salt into it. Finely add the pomegranate pulp and currant jelly into the mixie and grind it also grind so soft crunchy taste.
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