Chili Shrimp (Mirchi Jhinga)
This Indian Chinese recipe is best served immediately before the shrimp soften. Serve these with vegetable fried rice.
Serves: 4Hands-on: 35 minutesTotal: 35 minutesDifficulty: Medium
- 1 large egg, beaten
- 5 Tbsp. corn flour, divided
- 2 Tbsp. all-purpose flour
- 1 tsp. ginger-garlic paste
- 1 tsp. plus 1 Tbsp. red chili sauce, divided
- 1½ lbs. shrimp, peeled and deveined
- 2 cups plus 3 Tbsp. vegetable oil
- 1” piece fresh gingerroot, peeled and grated
- 2 serrano green chilies, seeded and minced
- 2 Tbsp. soy sauce
- 4 Tbsp. tomato ketchup
- ½ tsp. salt
- In a bowl, combine the egg, 2 tablespoons corn flour, all-purpose flour, ginger-garlic paste, and 1 teaspoon red chili sauce. Add enough water to make a thin batter; mix well. Add the shrimp to the batter.
- Pour 2 cups oil into a deep frying pan and heat to 350°. Add a few shrimp at a time and deep-fry until they are crisp and golden brown. Using a slotted spoon, remove the shrimp from the oil and drain on paper towels. Let the oil return to temperature. Continue until all the shrimp are fried. Set aside. Discard any remaining batter.
- In a large skillet, heat 3 tablespoons oil. Add the ginger and green chilies and sauté for about 30 seconds.
- Add the soy sauce, tomato ketchup, 1 tablespoon red chili sauce, and salt; mix well. Add 1 cup of water.
- In a small bowl, combine 3 tablespoons corn flour and ½ cup cold water. Stir until smooth, then add to the skillet. Bring to a boil. Reduce heat to low and add the shrimp pieces. Simmer for 1 or 2 minutes to reheat the shrimp. Serve hot.