Masala Bubble Shrimp
Masala Bubble Shrimp
Ingredients
For the Masala Bubble Shrimp
- 1 pound shrimp, cleaned, tails on
- 4 cups vegetable oil, for deep frying, plus 1/2 cup for batter
- 2/3 cup cornflour
- 1/4 cup maida, minus 1 teaspoon
- 1 teaspoon baking powder
- 2 egg whites
- 6 tablespoons water, to 7 tablespoons
- 1/2 teaspoon salt, or to taste
- 2 teaspoons peri-peri seasoning, or other seasoning, as needed
For the Indori-style Jeeravan Masala (Optional)
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 1 bay leaf
- 4 cloves
- 10 black peppercorns, to 12
- 1 cinnamon stick, small
- 1 blade mace
- 1 tablespoon Kashmiri red chilli powder
- 1 teaspoon red chilli powder
- 1 teaspoon amchur powder
- 1/2 teaspoon black salt
- 1/4 teaspoon salt, to taste
- 1 pinch sugar
Instructions
- 1
Prepare the Indori-style Jeeravan Masala (if using): In a dry pan, toast the coriander seeds, cumin seeds, fennel seeds, bay leaf, cloves, black peppercorns, small cinnamon stick, and mace over medium heat until fragrant, about 2-3 minutes. Be careful not to burn them.
⏱️ 3 min
- 2
Remove the toasted spices from the pan and spread them on a plate to cool completely. This will take about 10 minutes.
⏱️ 10 min
- 3
Once cooled, transfer the toasted spices to a spice grinder or small blender. Add the Kashmiri red chilli powder, red chilli powder, amchur powder, black salt, salt, and a pinch of sugar. Blend until a fine powder is formed. Set aside.
⏱️ 2 min
- 4
Prepare the bubble batter: In a large bowl, combine the 2/3 cup cornflour, 1/4 cup minus 1 teaspoon maida, 1 teaspoon baking powder, 2 egg whites, 6 to 7 tablespoons water, 1/2 teaspoon salt, and 1/2 cup vegetable oil. Whisk vigorously until the batter is super smooth and lump-free.
⏱️ 5 min
- 5
Check the batter consistency: It should be thick enough to coat the shrimp well without immediately dripping off, but not so thick that it becomes doughy. Adjust with a tiny bit more water or cornflour if needed.
⏱️ 1 min
- 6
Heat the frying oil: Pour about 4 cups of vegetable oil into a deep vessel or Dutch oven. Heat the oil over medium-high heat until it reaches a temperature of 350-375°F (175-190°C). A deeper oil level will help the shrimp puff up better.
⏱️ 5 min•🌡️ 360
- 7
Coat the shrimp: Thoroughly coat each cleaned shrimp in the prepared bubble batter, ensuring it's fully covered.
⏱️ 3 min
- 8
Fry the shrimp: Carefully place one battered shrimp at a time into the very hot oil. Do not overcrowd the pot; fry in small batches for best results. The shrimp will puff up instantly.
⏱️ 5 min•🌡️ 360
- 9
Cook until lightly golden: Fry each shrimp for about 1-2 minutes, or until the coating is mostly pale with a slight white-golden tint. The goal is a crispy, bubbly texture, not deep brown color.
⏱️ 2 min•🌡️ 360
- 10
Drain and season: Immediately remove the fried shrimp from the oil with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. While still hot, generously dust with the prepared Indori-style Jeeravan Masala or sprinkle with peri-peri seasoning.
⏱️ 1 min
- 11
Repeat with remaining shrimp: Continue coating and frying the remaining shrimp in batches, adjusting oil temperature as needed, and seasoning immediately after frying.
⏱️ 5 min•🌡️ 360
Kitchen Tools
Nutrition Facts (per serving)
Masala Bubble Shrimp
For the Masala Bubble Shrimp
- 1 pound shrimp, cleaned, tails on
- 4 cups vegetable oil, for deep frying, plus 1/2 cup for batter
- 2/3 cup cornflour
- 1/4 cup maida, minus 1 teaspoon
- 1 teaspoon baking powder
- 2 egg whites
- 6 tablespoons water, to 7 tablespoons
- 1/2 teaspoon salt, or to taste
- 2 teaspoons peri-peri seasoning, or other seasoning, as needed
For the Indori-style Jeeravan Masala (Optional)
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 1 bay leaf
- 4 cloves
- 10 black peppercorns, to 12
- 1 cinnamon stick, small
- 1 blade mace
- 1 tablespoon Kashmiri red chilli powder
- 1 teaspoon red chilli powder
- 1 teaspoon amchur powder
- 1/2 teaspoon black salt
- 1/4 teaspoon salt, to taste
- 1 pinch sugar
Instructions
- 1
Prepare the Indori-style Jeeravan Masala (if using): In a dry pan, toast the coriander seeds, cumin seeds, fennel seeds, bay leaf, cloves, black peppercorns, small cinnamon stick, and mace over medium heat until fragrant, about 2-3 minutes. Be careful not to burn them.
⏱️ 3 min - 2
Remove the toasted spices from the pan and spread them on a plate to cool completely. This will take about 10 minutes.
⏱️ 10 min - 3
Once cooled, transfer the toasted spices to a spice grinder or small blender. Add the Kashmiri red chilli powder, red chilli powder, amchur powder, black salt, salt, and a pinch of sugar. Blend until a fine powder is formed. Set aside.
⏱️ 2 min - 4
Prepare the bubble batter: In a large bowl, combine the 2/3 cup cornflour, 1/4 cup minus 1 teaspoon maida, 1 teaspoon baking powder, 2 egg whites, 6 to 7 tablespoons water, 1/2 teaspoon salt, and 1/2 cup vegetable oil. Whisk vigorously until the batter is super smooth and lump-free.
⏱️ 5 min - 5
Check the batter consistency: It should be thick enough to coat the shrimp well without immediately dripping off, but not so thick that it becomes doughy. Adjust with a tiny bit more water or cornflour if needed.
⏱️ 1 min - 6
Heat the frying oil: Pour about 4 cups of vegetable oil into a deep vessel or Dutch oven. Heat the oil over medium-high heat until it reaches a temperature of 350-375°F (175-190°C). A deeper oil level will help the shrimp puff up better.
⏱️ 5 min•🌡️ 360 - 7
Coat the shrimp: Thoroughly coat each cleaned shrimp in the prepared bubble batter, ensuring it's fully covered.
⏱️ 3 min - 8
Fry the shrimp: Carefully place one battered shrimp at a time into the very hot oil. Do not overcrowd the pot; fry in small batches for best results. The shrimp will puff up instantly.
⏱️ 5 min•🌡️ 360 - 9
Cook until lightly golden: Fry each shrimp for about 1-2 minutes, or until the coating is mostly pale with a slight white-golden tint. The goal is a crispy, bubbly texture, not deep brown color.
⏱️ 2 min•🌡️ 360 - 10
Drain and season: Immediately remove the fried shrimp from the oil with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. While still hot, generously dust with the prepared Indori-style Jeeravan Masala or sprinkle with peri-peri seasoning.
⏱️ 1 min - 11
Repeat with remaining shrimp: Continue coating and frying the remaining shrimp in batches, adjusting oil temperature as needed, and seasoning immediately after frying.
⏱️ 5 min•🌡️ 360