Shrimp 65 /Prawns 65

I don't entertain much this space with Non-vegetarian items. Though, we eat the chicken family (including egg) weekly once. But when it comes to seafood, I rarely cook - if you are regular reader you should know the reason. I am the sole seafood lover in my home and sheer laziness prevent cooking just for myself. I usually keep a frozen deveined shrimps packet in my freezer and whenever I crave some, just throw in my Ramen. That is it! Sounds not complicated right, try it with some mint ,coriander leaves and dash of chili sauce at the end, you have and hearty meal. Ok, this post is not about the soup, is an attempt to make eat shrimps to my son. Yes, seafood is disgusting, stinking even declared as bug to his mom. I don't know where he learnt about those poor shrimps. As the chicken 65 are vanished from his plate - I swept the chicken to shrimps one day. They were totally soft and juicy but he refused to touch probably I scared him - once grown up we cannot sneak anymore to the kids :(  But hey, that was a total feast for the mom who doesn't have to share a single piece :)

Tip how to prevent curling the shrimp:

If you want to keep the shrimp straight while deep frying or for the tempura. Give a slit in few places at the bottom side (tummy). Next keep the tummy side down and slightly press with fingers the upper side (deveined side), give little pressure too much will break the shrimp. Clean and trim the tail from dirt.

Have a look to my slideshow!

I have done the slits just for 2 or 3 shrimps, who cares  the presentation when the food is tasty.

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Ingredients Shrimps/prawns: 20 counts ( deveined but with tail ) Kashmiri Chilli powder: 1 tsp Ginger-garlic paste: 1/2 tsp of them each Turmeric: 1/4 tsp Salt: 1/4 tsp (less or more for your taste) Corn starch : 2 tbsp - (+1 tbsp reserve it if needed- depend the moisture of shrimp) Garam masala: 1/2 tsp Red food coloring : a pinch To Deep fry Oil: enough to deep fry How to clean : As the shrimps were deveined I trimmed a bit the tail and I  added 1 tsp of turmeric and rinsed in water twice. Squeeze out the water or pat dry the shrimp, make some incision (if you don't want to curl the shrimps). Look above my post for how..  How to marinate: Take the cleaned and dry shrimps- add all the ingredients (with 2 tbsp of  corn starch) . Marinate at least 15 minutes in fridge. Instructions Heat oil - the oil should be hot , check the marinated shrimps, if it is still wet , sprinkle the 1 tbsp or more corn starch. The shrimp doesn't have to be fully coated! Drop a small batch in hot oil carefully and cook just 2 minutes per side . Drain in paper towel. Note: if the shrimp is soggy and not crispy outside, the heat is low- hot oil is key.  Do not over crowd the oil that will make the shrimp sucks oil too. Enjoy alone as an appetizer or even with tea , could be used in tacos, salad but again I am  sure there will be no leftover for those options!  For more tips: how to prevent curling the shrimp in oil read the post in my blog