Spicy Fried Shrimp With Green Chutney Recipe (2024)

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 !

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.

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.

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.

Yes, please fix this so we can see the rest of the chutney ingredients!

Is it important to use rice and chickpea flour or could I use use regular flour?

Used coconut flour instead of rice f.our. did not add ginger to shrimp marinade.

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.

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.

Made just the chutney. Did not use brown sugar. Very good!

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.

Delicious.

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.

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.

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.

Is it important to use rice and chickpea flour or could I use use regular flour?

Used coconut flour instead of rice f.our. did not add ginger to shrimp marinade.

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.

David mentions a couple of sources for fresh coastal shrimp in New York. Does anyone know what they are?

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.

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.

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.

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 !

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.