Shrimp Pakoray

By on September 3, 2011



  • 1 1/2 lbs of Shrimps (Prawns) (shelled & de-veined)
  • 1 Egg White
  • 2 1/4 tbsp. of Corn Flour
  • A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (roughly chopped)
  • 1 tsp. of Ginger Paste (Pisi Adrak)
  • 1 tsp. of Garlic Paste (Pisa Lasan)
  • 1/2 tsp. of Black Pepper Powder (Kaali Mirch)
  • Salt (to taste)
  • Cooking Oil (for deep frying)


Set aside the chopped coriander/cilantro leaves. 2) Shell the shrimp (prawns), wash them thoroughly and pat dry with a paper towel. Mix the shrimp (prawns) and all of the above ingredients together (except the oil). Make into a walnut (or even smaller) sized balls and set aside.

3) In a deep skillet heat the oil. When the oil gets hot lower the heat to medium and fry these balls in the oil until golden brown.


Tip: If you prefer, instead of making balls, use a tablespoon to spoon out the shrimp mixture into the hot oil.