Bhapa Chingri Recipe/ Chingri Bhaape / Bengali Steamed Prawn In Poppy Seeds Mustard Sauce

Chingri Bhapa

Ingredients

Large shrimps - 10

Salt to taste

Turmeric powder - 1/4 tsp

Grated coconut - 1 tbsp

Poppy seeds - 1 & 1/2 tsp

Mustard seeds - 2 & 1/2 tsp

( you can add black and yellow mustard)

Onion seeds - 1/4 tsp

Curd - 1 tsp heaped

Green chillies - 4

Mustard oil - 6 tsp

Chingri Bhapa

Method

Remove shell and the middle vein from the shrimp, wash and put it in a bowl.
Soak poppy seeds and mustard in warm water for 20 minutes.
Take a blender add 2 green chilies, coconut, soak ingredients grind to a smooth paste. 

Transfer to a bowl and add onion seeds, salt , turmeric powder and curd into the ground paste, mix well till combined.
Pour this ground mixture on the shrimp add the mustard oil mix and marinate for 30 minutes.
Put this into a microwave safe bowl place 2 slit green chillies drizzle some mustard oil on top, cover it with a cling foil.
Microwave for 4 minutes till cooked. You can also steam them on stove top or in instanpot for 5 minutes.
Mix and best served with plain rice.

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Andhra Style Prawn Kurma / Andhra Prawn Kurma / Shrimp Kurma Andhra Style / Shrimp Kurma / Prawn Kurma Recipe

Andhra Style Prawn Kurma

Ingredients ground to a smooth paste

Grated coconut - 2 tbsp

Chopped onion - a handful

Roasted poppy seeds - 1 tsp ( heaped)

Roasted coriander seeds - 1 tsp

Cloves - 2

Cardamom - 1

Cinnamon - a small piece

Turmeric powder - 1/2 tsp

Red chilly powder - 1/2 tsp

Salt to taste

( Grind all the above ingredients to a smooth paste)

Other ingredients

Chopped onion - 1/2 cup

Ginger / Garlic paste - 1 tsp

Curry and Coriander leaves

Slit green chillies - 4

Curd - 1/4 cup

( make sure curd is fresh not sour)

Frozen peas (optionaL)

Oil - 3 tbsp

Marination ingredients

Prawns - 2 cups

Salt to taste

Red chilly powder - 1/4 tsp

Coriander powder - 1/4 tsp

Turmeric powder - 1/4 tsp

( Mix all above ingredients and marinate for 10 minutes)

Method

Heat 1 tbsp of oil and saute the prawns for few minutes and remove to a bowl.

In the same pan add remaining oil and add onion, curry leaves and green chilies, sauté till onions changes it's colour.

Add ginger /Garlic paste and sauté till raw smell has disappeared,

Now add the ground paste and fry till oil separates the masala. Reduce the flame add the curd and mix quick to avoid curdling.

Add the sautéed prawns and peas if using and little water mix well and cook till kurma is thick.

Switch off the stove garnish with coriander leaves and serve hot with roti or rice.

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Coriander Prawn Curry / Coriander Prawns / Shrimp Coriander Leaves Curry

Coriander Prawn Curry

Ingredients  ground to a smooth paste

Ginger & Garlic paste - 1tsp

Fresh coriander leaves - a small bunch

Cashew nuts - 6

Poppy seeds - 1 tsp

( grind to a fine paste)

Ingredients to marinate

Shrimp / prawns - 1 & 1/2 cups

Red chilly powder-1tsp
Coriander powder-1/2 tsp
Turmeric powder-1/2tsp
Garam masala-1/2tsp
Salt to taste

( Marinate the shrimp with above ingredients for 15 minutes)

Other ingredients

Chopped onions - 1/2 
Chopped tomato-1 small
Chopped coriander leaves few

Lime juice - 1/2 tsp
Ingredients for tempering

Oil - 2 tbsp

Cinnamon stick - a small piece

Fennel seeds - 1/2 tsp

Bay leaf - 1

Shrimp Coriander Curry

Method

Heat oil in a pan and temper it with above ingredients.

Add chopped onions and fry till color changes, next add the chopped tomatoes and sauté till tomatoes are mashed.

Add the ground paste and saute till oil separates the pan.

Add the marinated shrimp and fry till well combined.

Pour little water cover and in low flame cook till the gravy is thick and shrimps are cooked.

Switch off the stove add lemon juice and garnish with fresh coriander leaves .

Best served with roti or rice.

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Prawn Pulao / Shrimp Pulao / Shrimp Pulao with Coconut Milk / Coconut Milk Prawn Pulao

Prawn Pulao

Ingredients

Frozen prawns / Shrimp-1 cup

Basmati rice -1 cup

( wash and soak it in water for 10 minutes)

Sliced onion-1

Tomato chopped-1/2

Slit green chilies - 6

Sliced garlic - 4

Salt to taste

Mint & Coriander leaves chopped - a handful

Coconut milk - 1/2 cup

Water - 1 cup

Lemon juice - 1 tsp

Tempering

Ghee - 2tsp

Oil -3tsp

Cinnamon-1

Fennel seeds -1tsp

Cloves-2

Cardamom-2

Bay leaf-1

Star anise - 1

Marati Moggu - 1

Method

Heat oil &1tsp ghee in a pan and add the spices fry till nice aroma releases from the spices.

Add onion,slit green chillies,tomato,little mint and garlic fry till onions are light pink colour.

Add the washed prawns and saute for 1 or 2 minutes.

Now pour the coconut milk,water,rice add salt.close with a lid and in low flame cook till done.

Switch off the stove add the lemon juice,ghee remaining mint,coriander leaves,

Mix and enjoy hot!

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Dry Shrimp Chutney / Yetti Chutney / Mangalorean Style Dry Shrimp Chutney

Dry Shrimp Chutney

Ingredients
Dry shrimp - 1 cup (heaped)
Turmeric powder - 1/2 tsp
Salt to taste
Jeera - 1 tsp
Red chillies - 3, Kashmiri chillies - 3
Garlic - 5
Grated coconut - 1/2 cup
Curry leaves - few
Tamarind - 2 tsp soaked in some water to soften
Chopped onion - a handful
Oil - 6 tsp

Method
Wash the shrimp well to remove sand,put it in a sieve for all the water to drain out.
Add 2 tsp of oil add the washed shrimp and in low flame fry till colour changes and crisp.add turmeric powder and salt mix well and transfer to a bowl.
In the same pan add 2 tsp of oil and fry the freshly grated coconut till it slightly changes colour.Add the red chillies and garlic,fry for few more minutes.
Switch off the stove add jeera and tamarind,cool the mixture and transfer to a mixi jar.
Grind coarsely do not add water while grinding.Next add the fried dry shrimp and pulse till everything is combined.
Heat remaining oil in a pan add onions and fry till light brown add curry leaves and switch off the stove and add it to the ground chutney and mix well.
Mix it with hot rice and enjoy!

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Tandoori Prawns / Tandoori Shrimp

Tandoori Prawns

Ingredients
Large Shrimp/ Prawns - 15
( peeled,deveined and cleaned)
Salt to taste
Thick curd - 1/4 cup
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Kashmiri chilly powder - 1/2 tsp
Homemade Tandoori masala -  1 tsp ( heaped)
( or use garam masala)
Jeera powder - 1/2 tsp
Coriander powder - 1/2 tsp
Besan - 1/2 tsp
Oil - 1 tsp + Oil as needed to grill
Ginger and garlic paste - 1 tsp ( heaped)
Lemon juice - 1 tsp
Chopped mint leaves - 10
Chaat masala to sprinkle on top just before serving

Method
Take a wide bowl add all the masala ingredients mentioned above,add the shrimp and mix well,
Add the chopped mint and lemon juice too and give a quick mix, make sure the prawns are well coated with the masala.
Let it marinate for 2 hrs minimum.Insert a tooth pick to all the prawns its optional.
Heat a iron pan add some oil arrange the marinated prawns and cook in high flame till golden brown and cooked on both sides.You can also grill the prawns in the oven.
Remove on a plate sprinkle chaat masala and serve hot.


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Garlic Butter Shrimp / How to Make Garlic Shrimp

Garlic Butter Shrimp

Ingredients
Butter - 2 tbsp
Olive oil - 2 tsp
Chopped garlic - 10
Chopped fresh parsley - a handful
Salt and pepper to taste
Mixed herb seasoning -  1 tsp
Red chilly flakes - 1 tsp
Medium size raw shrimp - 15
( clean,wash and pat it dry with a paper towel)
Paprika ( optional) - 1/4 tsp
( I add it to give a nice colour)
Lemon juice - 1 tsp

Method
Heat butter and oil in a pan add the chopped garlic and saute.
Add chopped parsley add red chilly flakes,mix well,
Add the shrimp toss till it is well coated with the mixture.
Cook shrimp in high flame,they cook very fast.
Add salt and pepper,mixed herb seasoning gently mix.
Switch off the stove garnish with chopped parsley and sprinkle lemon juice.
Serve hot as a starter.


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Prawn Vadai / Eral Vadai / Shrimp Patty

Prawn Vadai

Ingredients
Prawns - 30 medium size
( cleaned and washed)
Salt to taste
Chilly powder - 1/2 tsp
Coriander powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/4 tsp
Powdered fennel/Somph - 1/4 tsp
Powdered poppy seeds - 1/2 tsp
Powdered pottukadalai/roasted gram dal - 1/3 cup
Chopped onion - a handful
Chopped mint and coriander leaves - a handful
Ginger/Garlic paste - 1 tsp
Chopped or crushed Green chillies -2
Oil to deep fry
Method
Marinate the prawns with chilly,coriander,turmeric powders,garam masala and salt for 10 minutes.
Grind to a coarse paste,do not add water while grinding,transfer to a bowl.
Now add all the other ingredients and mix it well.If your mixture is watery add some more pottukadalai powder to get the right consistency.
Wet your fingers with water take small portion flatten it.
Heat oil in a pan slowly drop the patty into the oil .
Deep fry in medium low flame till cooked and golden brown colour on all sides.
Remove it on a kitchen paper and serve with hot with any dip you like.
Note:
a) I have used roasted gram dal for binding you can also use corn flour or ground channa dal paste.
b) Do not add water while grinding.

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Nethi Beerakaya Enduroyyalu Kura / Sponge Gourd Dry Prawns Fry / Loofah Dry Shrimp Fry / Beerakaya Endruroyyalu Kura

 Beerakaya Endruroyyalu Kura 

Tempering
Oil - 2 tbsp
Mustard - 1/2 tsp
Jeera - 1/4 tsp
Cinnamon - a small stick
Other Ingredients
Chopped nethi beerakaya / Loofah/Silk Squash/Chinese okra/Sponge gourd - 1 medium size
( no need to remove skin just chop)
Chopped onion - a handful
Chopped tomato - 1 small
Curry leaves few
Ginger and Garlic paste - 1 tsp
Dry shrimp/prawn - 1/2 cup
( soak it in hot water for 5 minutes)
Salt to taste
Red chilly powder - 1/2 tsp
Coriander powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Coriander leaves for garnish

Method
Heat oil in a pan temper it with mustard,jeera and cinnamon stick.
Next add the onions ,curry leaves and fry till onions are transparent.Add the ginger garlic paste and fry till raw smell has disappeared.
Discard the water and add the shrimp and fry till its half cooked.
Now add all the dry masala powders   and mix it well.
Now add the sponge gourd and tomato saute for a minute and in low flame cook till the mixture is dry.Water is not needed for cooking the vegetable it will leave water.
Switch off the stove garnish with coriander leaves.
Best served as side dish for plain rice


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Prawn Pakora Recipe / Spicy Prawns Pakora / Shrimp Pakora / How to make Prawn Pakoda

Prawn Pakora

Ingredients for marination
Large prawns - 15
( clean and washed prawns chopped into small pieces)
Salt to taste
Kashmiri red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Jeera/Cumin powder - 3/4 tsp
Chaat masala - 1/2 tsp
Crushed kastoori methi - 1 tsp
Lemon juice - 1 tsp
Chopped green chillies - 2
Chopped coriander leaves - 2 tsp
Chopped curry leaves few
Chopped mint leaves - 1 tsp
Chopped onions - a handful
Besan/Gram flour - 3 tsps heaped
Rice flour - 1 tsp
Corn flour - 1 tsp
Other Ingredients
Oil to deep fry as needed
Method
Take a bowl add all the ingredients mentioned under marinate.
Mix well and leave it for 20 minutes.If water needed add very little to make a thick dropping consistency mixture.Do not make it too thin, batter should be thick.
Heat oil in a pan drop the batter into the hot oil with a spoon.
In medium high flame deep fry till crisp and brown on all sides.
Remove it on a kitchen tissue.
Serve it with any dip or ketchup as an appetizer or tea time snack.

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Shrimp Biryani Recipe / Prawn Biriyani Recipe / Eral Biriyani Recipe / Royyalu Biryani Recipe

Shrimp Biryani

Ingredients for the rice
Water - Required amount
Basmati Rice - 1 & 1/2 cups
( soak rice in water for 30 minutes )
Salt to taste
Cardamom -1,Cloves - 2,Cinnamon stick - a small piece
Shajeera - 1/4 tsp
Salt to taste
Oil- 1tsp
Method

Shrimp Biriyani

Boil around 6 to 7 cups of water in a large pot.Add the spices,salt & oil bring this to a nice boil.
Drain out the water from the soaked rice,add the rice to the boiling water.
In medium high flame cook till the rice is half cooked.
Now strain out the water.
Note:
Once your gravy is ready then start your cooking process for rice.We need to add the rice immediately to the gravy & put it in DUM.So make your gravy first & then the rice )

Ingredients for the marination
Prawn/Shrimp - 25 medium size
Salt to taste
Ginger & garlic paste - 1 & 1/2 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
My biriyani masala - 1tsp
Curd - 1/4 cup
Method
Take a wide bowl add all the above mentioned ingredients.
Mix well & rest it for at least 30 minutes

Ingredients for the gravy
Oil - 2 tbsp
Ghee - 1 tbsp
Chopped mint & coriander leaves - a handful
Sliced onion - 1/4
Chopped tomato - 1 small
Slit green chillies - 8
Cloves - 2,Cardamom -2,Cinnamon stick - a small piece,Bay leaf -1,Star anise -1
Water - 1/2 cup

Shrimp Biriyani

Method
Heat oil & ghee in a pan add the spices.
Now add the onion & green chillies,fry till light brown.
Add the tomato,mint & coriander leaves fry till tomatoes are mashed.
Add the marinated shrimp & fry for 2 to 3 minutes in high.
Add water cover & cook till the gravy is semi thick.
Switch off the flame.

Garnish
Fried onion - 1 tbsp
Chopped mint & coriander leaves little
Lemon juice - 2 tsp
Ghee - 2 tsp

Shrimp Biriyani

Method
Take a wide thick bottomed vessel spread the gravy.
Now on top add the rice,spread evenly.Sprinkle the fried onion,lemon juice,mint & coriander leaves.
Close it with a tight lid & in very low flame cook for 10 minutes.
Make sure your lid if tight & don't let the steam go out.
Switch off the flame,mix gently & serve it hot with onion raita.

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Chettinad Eral Chukka/ Chettinad Prawn Chukka Fry / Chettinad Style Prawn Fry / Shrimp Dry Fry

Chettinad Eral Chukka

Ingredients ground to a smooth paste
Red chillies - 2
Whole pepper - 1/2 tsp
Jeera/Cumin- 1/4 tsp
Fennel seeds/Somph - 1/2 tsp
Star anise petal - 1
Cloves -2
Cardamom -1
Cinnamon - a small piece
Black stone flower/Kalpasi - a small piece
Ginger and Garlic paste - 1 tsp
Curry leaves few
Tomato - 1 small
Turmeric powder - 1/4 tsp
Other ingredients
Oil - 3 tsp
Coconut oil - 1 tsp
Mustard - 1/2 tsp
Prawns/Shrimps - 400 gms
Slit green chilly -1
Chopped onion - 1 small
Curry leaves few
Coriander leaves for garnish
Salt to taste
Method
Heat oil in a pan temper it with mustard seeds,then add onion,curry leaves and green chillies saute till light brown.
Add the ground masala and saute till oil separated the pan and raw smell has disappeared.
Now add the washed cleaned prawns mix well pour little water,salt as needed cover and cook.
Remove the lid and fry till its dry lastly add 1tsp of coconut oil some curry and coriander leaves.
Best served as a side dish for rice.

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Prawn Kurma Recipe / Shrimp Korma / Eral Kurma Recipe

Prawn Kurma

Ingredients fried in 3 tsp oil and ground to a smooth paste
Oil - 3 tsp
Poppy seeds - 1 tsp
Cashew nuts - 4
Somph/Fennel seeds - 1/2 tsp
Grated coconut - 1/3 cup
Chopped onion - little less than 1/2 cup
Chopped tomato - 1 large
Chopped coriander leaves - 1 tbsp
Garam masala - 1/2 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 & 1/2 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Method
Heat oil and fry the above mentioned ingredients till light brown.
Cool the mixture and grind to a very smooth paste.Keep it aside.
Other ingredients
Medium size Prawn/Shrimp - 75
Oil - 3 tsp
Cinnamon stick - a very small piece
Mustard - 1tsp
Kalpasi /Dagad Phool/Black stone flower - a small piece
Few curry leaves
Method
Heat oil in a pan temper it with cinnamon,mustard,curry leaves and kalpasi.
Pour the ground paste saute till raw smell has disappeared then add the cleaned washed prawns saute for a minute.
Pour enough water for the gravy and cook till its done.
Switch off the stove garnish with chopped coriander and curry leaves.
Best served with rice,Idli,dosa,appam or idiappam.

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Chilli Prawns Recipe / Chinese Chilli Prawns Recipe / Dry Chilli Prawns Recipe

Chilli Prawns

Ingredients for marination
Prawns - 25 medium size
Salt & pepper powder to taste
Soy sauce - 1 tsp
Red chilly paste - 1/4 tsp
Maida /All purpose flour -4 tsp
Corn flour - 2 tsp
Water as needed
Oil to deep fry
Method
Take a bowl add the above mentioned ingredients except oil.
Sprinkle some water and make a thick batter, make sure all the prawns are well coated.
Rest it for 10 minutes.
Heat oil in a pan & deep fry till light golden brown. Keep it aside.
Other Ingredients
Oil-3 tsp
Chopped onion - a handful
Chopped ginger - 1 tbsp
Chopped ginger - 1/2 tbsp
Sliced green chillies - 2
Chopped yellow and red bell pepper/capsicum - a handful
Soya sauce - 1tsp
Chilly sauce - 2tsp
Tomato Ketchup - 2 tsp
Salt & pepper to taste

Chilli Prawns

Method
Heat oil in a pan fry onion,garlic,ginger & green chillies in high flame till its light brown.
Reduce the flame add the chopped capsicum saute for a minute.
Now add all the sauces,salt & pepper powder,saute for a minute.
Add the fried prawns quickly toss them well.
Garnish with spring onions & serve them hot.
Best served with Chinese fried rice or serve it as a starter.

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Kothavarangai Shrimp Fry Recipe / Cluster Beans Shrimp Fry Recipe / Goru Chikudukaya Royallu Vepudu Recipe

Kothavarangai Shrimp Fry

Ingredients

Cluster beans/ Kothavarangai - 1 & 1/2 cups
Shrimp medium size- 25

Chopped onion -1/2

Chopped tomato -1

Curry leaves - Few

Crushed garlic - 4

Salt to taste

Chilly powder -1tsp

Coriander powder -1/2tsp

Turmeric powder-1/4tsp
Garam Masala - 1/8 tsp ( optional )

Tempering

Oil-5 tsp

Mustard-1/2tsp

Jeera-1/4tsp
Urad dal - 1/4 tsp

Method

Heat oil in a pan temper it with above ingredients.
Add onion ,curry leaves & garlic fry till light brown.
Add the tomato and fry till its mashed well,now add the vegetable & shrimp give a quick mix.
Add the dry masala powder & saute for 1 or 2 minutes.
Sprinkle some water cover & cook till raw smell has disappeared & its dry.
Switch off the flame garnish with chopped coriander leaves & curry leaves.
Serve it with hot rice as a side dish.

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Prawns Pickle Recipe / Andhra Royyala Pachadi Recipe / Shrimp Pickle Recipe

Prawn Pickle

Ingredients for frying shrimp/prawn
Oil - 1/2 cup
Fresh prawns - 35 small
( Remove shellls,devein & wash )
Salt - 1/4 tsp
Turmeric powder - 1/4 tsp

Prawn Pickle

Method
Heat oil in a pan add the shrimp, in high flame deep fry till its light pink.
Reduce the flame add salt & turmeric powder, fry again.
Fry till all the water has evaporated & prawns are golden brown.
Switch off the flame & remove the prawns from the oil and keep it aside.
Use the remaining oil for tempering.
Ingredients for Tempering
Remaining oil of the fried shrimp
Sliced garlic - 6
Curry leaves - few
Mustard - 1 tsp
Jeera / Cumin - 1/4 tsp
Methi seeds - 8
Red chillies broken -6

Prawn Pickle

Method
Heat the remaining oil of the fried shrimp.
Temper it with above ingredients.
Fry till garlic are light brown & switch off the flame.
Ingredients for the gravy
Oil - 1/4 tsp + Fried prawn oil - 1 tbsp
Ginger & Garlic paste - 2 & 1/2 tbsp
Red chilly powder - 2 tsp heaped
Coriander powder - 1 tsp heaped
Turmeric powder - 1/4 tsp
Salt to taste ( around 3/4 tsp)
Garam masala powder - 1/2 tsp
Roasted & ground jeera powder - 1/4 tsp
Lemon juice of one large lemon

Prawn Pickle

Method
Heat oil in a pan add the ginger & garlic paste,fry till raw smell disappears.
Add little turmeric powder and fry till its light brown.
Switch off the flame add remaining spice powders,tempering & the fried prawns.
Mix well to make sure everything is well combined.
Cool completely & add the lemon juice.
Mix and store it in a glass jar in fridge.
Best served with rice.

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Prawn Idiyappam Biriyani / Shrimp Idiyappam Biriyani Recipe

Prawn Idiyappam Biriyani

Ingredients
Ready made Idiyappam or Home made Idiyappam - 4 to 5 cups
( Add more if needed)
Cardamom-2
Cinnamon-2
Cloves-2
Bay leaf-1
Oil-2 tbsp
Onion-1 big
Green chillies slit-6
Salt -to taste
Turmeric powder-1/2 tsp
Prawn / Shrimp-1 cup
Mint-1/4 bunch
Coriander leaves-1/4 bunch
Lemon juice -2tsp ( Optional)
Ingredients ground to a smooth paste
Coconut-1/2 cup
Ginger/Garlic paste-1/2tbsp
Somph / Fennel seeds -1tsp
Tomato small - 2nos

Prawn Idiyappam Biriyani

Method
Cook the idiyappam according to the instruction,keep aside.
Grind coconut,ginger/garlic paste ,somph &tomato to a smooth paste.
Heat a kadai pour oil add the spices,then add onion,3 green chillies,shrimp,salt,turmeric powder & ground masala.
Fry this till raw smell disappears & the gravy is thick.
Do not add any extra water while cooking the gravy.
Heat oil in another pan add remaining slit green chillies,little sliced onion,bay leaf & mint fry well till its light brown.
Slower the flame & add the cooked idiyappam & fry for a minute.
Slowly add the prawn gravy,mix till the Idiyappam is well coated with the gravy.
Lastly add the lemon juice give a quick stir & switch off the stove.
Garnish with chopped mint & coriander leaves.
Serve this hot with raita..

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Shrimp Fry Recipe / Prawn Fry Recipe - Indo Chinese Style

Shrimp Fry

Ingredients to be marinated for 20 minutes
Shrimp/Prawns-1pound
Salt to taste
Red chilly powder-1tsp
Coriander powder-1/2tsp
Garam masala-1/2tsp
Ginger & Garlic paste-1tsp
Dark Soy sauce-4tsp
Other ingredients
Chopped onion-1/4
Chopped garlic-1tsp
Oil-6tsp
Method
Heat oil in a pan fry onion & garlic till light brown in colour.
Add the marinated shrimp & in medium flame fry it till dry & cooked.
Garnish with spring onions if you like & serve it as a starter or with fried rice.

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Masala Fried Shrimp/Prawns

Ingredients

Left over masala fried fish masala
Big shrimp/prawns-12
Besan-2tsp
Rice flour-1tsp
Salt to taste if needed
Oil to shallow fry
Method
Marinate the shrimp with the masala for 2 hours.Before frying add the besan & rice flour,coat it well.Shallow fry them till crisp on both sides & cooked.Serve it with any dip you like.

Shrimp/Prawn Dry Fry

Ingredients for marination
Shrimp-1 pound
Salt to taste
Red chilly powder-1/2tsp
Turmeric powder-1/4tsp
Coriander powder-1tsp
Garam masala-1/2tsp
Ginger & Garlic paste-1/2tsp
Tamarind juice-1tbsp
(marinate the shrimp with above ingredients for 30 minutes)
Tempering
Oil-1tbsp
Mustard-1tsp
Fennel seeds-1tsp
Curry leaves-little
Sliced onion-1/4
Method
Heat oil in a pan temper it.Once onion is slight golden brown add the shrimp with the marinate.In medium low flame fry it for 10minutes, till dry & cooked.Garnish it with coriander leaves & serve.