Golda chingri pakora | How to make Crispy prawn pakora | Tasty snack made with jumbo shrimp
Recipe Information
Golda Chingri Pakora
Cultural Context
Golda Chingri Pakora hails from the rich culinary traditions of Bengal, where seafood is a staple due to the region's proximity to rivers and the sea. These crispy fritters are often enjoyed as a snack or appetizer during festive occasions and family gatherings, showcasing the region's love for bold flavors and fresh ingredients. Today, they are cherished not only in Bengali households but also in various Indian and Bangladeshi restaurants around the world.
Clean the jumbo shrimp by removing the head and peeling off the thick outer shell.
Prepare the batter by breaking 4 duck eggs into a bowl.
Chop 2 green chilies and 1 onion into small pieces and add them to the bowl with the eggs.
Add 2 cups of chickpea flour to the egg mixture.
Add turmeric powder and salt to taste, then mix well to form a batter that is not too runny, but slightly thick.
Season the cleaned shrimp with salt, 2 pinches of garam masala, and the juice of half a lemon, mixing well.
Heat 100 ml of mustard oil in a pan until hot.
Dip each shrimp into the batter, coating it well, then carefully place it in the hot oil for frying.
Fry the shrimp for about 2-3 minutes, flipping them halfway through until they are golden and crispy.
Remove the fried shrimp pakoras from the oil and drain on paper towels.
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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