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Shrimps/Chemmeen coated with batter and deep fried
Published On: 11 Jul 2010
English: Pepper Powder
telugu: Miriyaalu / Miriyala Tige / Savyamu
kannada: Menasina Kalu / Karimenasu / Ollemenasu / Menasu
hindi: Kalimirchi / Kada Mari
Bengali: Goal Morich / Kala Morich
Gujarati: Mari / Kadamari / Kalamari / Kalomirich / Golmirich / Kala-Mircha
Konkani: Miriyakonu / Mirsang / Miire / Mirin
Marathi: Mire / Kale Miri
Tulu: Eddae Munchi
Urudu: Kali Mirch / Siah Mirch
for more details, click the name of the ingredient
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
tamil: Chola Maavu / Makka Cholam
telugu: Mokkajonnalu Pindi
kannada: Musukinajolada Hittu
hindi: Makai Ka Atta
Bengali: Bhoottar Maida
Gujarati: Makai No Lot
Marathi: Makai Chi Peet
Oriya: Makka Atta / Makaa Chunaa / Makaa Gunda
Punjabi: Makai Ka Atta
English: All Purpose Flour
tamil: Maida Maavu
malayalam: Maida Mavu
telugu: Maida Pindi
kannada: Maida Hittu
Bengali: Laban / Noone
For preparing crispy shrimp fritters, first make a mixture with 1/2 tsp pepper powder, 1/2 tbsp soya sauce, turmeric powder and mix the drained chemmeen.
Put the shrimp mixture in a pan and sprinkle some drops of water. Cook in slow fire by covering with a lid. Let the water evaporate completely. Keep the cooked chemmeen aside.
Beat the egg whites until fluffy and make a batter adding remaining pepper powder, remaining soya sauce, cornflour, vinegar, chopped celery, ajino moto, maida and required salt.
Now we are entering the final stage of preparation of crispy shrimp fritters. Take a pan and heat sufficient oil for deep frying.
Dip the cooked chemmeen in the cornflour batter and deep fry until golden and crisp.
Delicious crispy shrimp fritters are ready. Serve hot and enjoy.
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