Crispy and delectable spiced shrimps that’s easy to make and addicting! Dipped in spiced vinegar, you can serve it with rice, as an appetizer or “pulutan”.
Store-bought sweet chili saucefor dipping OR the recipe below👇🏼
For the dipping sauce:
½cupvinegar
2garlic clovesfinely chopped
¼teaspoonground black pepper
¼teaspoonsalt
1Thai chilichopped (optional)
Instructions
Clean the shrimps by snipping the rostrum (the pointy protruding thing between the eyes) and the antennae with kitchen shears. To devein (optional): Bend the head slightly then insert a toothpick (about 1 cm) under any of the shell openings throughout its body then gently pull upwards until the vein is removed. Place the cleaned shrimps in a large bowl.
Grate 1 teaspoon of ginger over the shrimps. Put all the dry spices (curry powder, garlic, onion, paprika, salt and pepper) in a small bowl and stir to combine. Sprinkle over the shrimps and mix well to completely coat the seafood. Set aside.
Heat about 1 inch of oil in a frying pan. Combine the flour and cornstarch in a large bowl. Dredge the shrimps (a few pieces at a time) with the flour and shake off the excess.
Once the oil is hot, fry for about 1 to 2 minutes (until golden and crispy). Fry in batches (a few pieces at a time) to maintain the oil temperature. This will ensure the shrimps will be crispy and not greasy.
Drain on pieces of paper towels to absorb the excess oil. Serve with vinegar dipping sauce or store-bought sweet chili sauce.
Notes
*Shrimp sizes vary. The ones I used came in at 25 pieces to a pound. You can also use smaller ones like the 30/40 or the 40/50 (numbers imply the number of shrimps in a pound). Remember that the smaller the number, the bigger the shrimp size. Adjust the cooking time and cook until golden and crispy.