ingredients
makes 24
2 pound raw large shrimps (about 24)
1/4 cup All purpose flour
1 egg, lightly beaten
2/3 cup dried breadcrumbs
1/2 cup sesame seeds oil, for deep-frying
tangy mint chutney
1 cup fresh mint leaves
1/2 cup fruit chutney
2 tablespoons lemon juice
method
1. Peel the shrimps, leaving the tails intact. Carefully cut the shrimps down the back, devein and flatten slightly.
2. Toss the shrimps in the flour and shake off the excess. Dip the floured shrimps in the beaten egg and coat with the combined breadcrumbs and sesame seeds.
3. Fill a deep, heavy-based pan one third full of oil and heat the oil to 180°C (350°F). The oil is ready when a cube of bread dropped into the oil turns golden brown in 15 seconds. Deep-fry the shrimps, in batches, for about 2 minutes each batch, until golden brown. Remove from the oil with tongs or a slotted spoon. Drain on crumpled paper towel.
4. To make the tangy mint chutney, combine the mint, chutney and lemon juice in a blender or food processor for 15 seconds, or until smooth. Serve as a dip.
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more information
The shrimps can be crumbed a day ahead. Place in a single layer on a tray, cover and refrigerate. Alternatively, freeze in a single layer and when frozen, place in a plastic bag and seal. Thaw in a single layer on a baking tray in the refrigerator. Prepare the mint chutney close to serving time.
