Isso Vadai (Spicy Shrimp Fritters)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the red lentils thoroughly and soak them in water for at least 2 hours, or preferably overnight.

   Ca. 2 t.

   Kokkens note: Soaking helps the lentils soften, making them easier to grind and resulting in a smoother batter.

2. 2

   Drain the soaked lentils completely and transfer them to a food processor.

   Ca. 2 min.

   Kokkens note: Ensure the lentils are well-drained to avoid a watery batter.

3. 3

   Add the water to the food processor with the lentils and pulse until a coarse paste forms. Do not over-process; some texture is desirable.

   Ca. 3 min.

   Kokkens note: You want a chunky consistency, not a smooth puree.

4. 4

   Transfer the lentil paste to a large mixing bowl.

   Ca. 1 min.

5. 5

   Add the yellow onion, green chili, curry leaves, grated ginger, crushed fennel seeds, turmeric powder, and salt to the lentil paste.

   Ca. 2 min.

6. 6

   Mix all the ingredients thoroughly with your hands until well combined.

   Ca. 2 min.

   Kokkens note: Using your hands ensures everything is evenly distributed.

7. 7

   Heat the vegetable oil in a deep pan or wok over medium-high heat until it reaches about 170°C (340°F).

   Ca. 5 min.

   Kokkens note: A thermometer is helpful to maintain the correct oil temperature for even cooking.

8. 8

   Take a small portion of the lentil mixture, about the size of a golf ball, and flatten it slightly into a disc shape.

9. 9

   Press one shrimp onto the center of each flattened disc, ensuring the tail is visible.

   Kokkens note: The tails add a nice visual appeal and are traditional.

10. 10

    Carefully slide the prepared vadai into the hot oil, frying a few at a time to avoid overcrowding the pan.

    Kokkens note: Overcrowding lowers the oil temperature and can make the vadai greasy.

11. 11

    Fry for 3-4 minutes on each side, or until golden brown and crispy.

    Ca. 8 min.

    Kokkens note: Turn them gently to ensure even cooking and browning.

12. 12

    Remove the fried vadai with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

    Ca. 2 min.

    Kokkens note: Draining well keeps them crispy.

13. 13

    Serve the Isso Vadai hot with a squeeze of lime or your favorite chili sauce.