SnackAppetizer

Isso Vadai (Spicy Lentil Fritters with Shrimp)

Name: Isso Vadai (Spicy Lentil Fritters with Shrimp)
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 50 min
Yield: 4 porcje
Cuisine: sri_lankan
Ingredients: 250 g red lentil soaked for 2 hours; 0,5 szt. red onion finely chopped; 2 szt. green chili finely chopped; 10 szt. curry leaf finely chopped; 1 łyżeczka ginger grated; 1 ząbek garlic crushed; 0,25 łyżeczka turmeric powder; 1 łyżeczka salt; 12 szt. shrimp peeled, deveined, tail on; 500 ml vegetable oil for deep frying

Isso Vadai are savory, spicy fritters made from red lentils, onions, and green chilies, topped with a whole shrimp. They are a popular street food snack in Sri Lanka, offering a delightful crunch and a burst of flavor.

Oryginalny przepis autorstwa Forkin

Łączny czas: 2 godz. 50 min
Porcje: 4
Trudność: Średni
Na porcję: 393 kcal

Bezglutenowy

Informacja o alergenach: może zawierać skorupiaki i ryby. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

250 gred lentil, soaked for 2 hours
0,5 szt.red onion, finely chopped
2 szt.green chili, finely chopped
10 szt.curry leaf, finely chopped
1 łyżeczkaginger, grated
1 ząbekgarlic, crushed
0,25 łyżeczkaturmeric powder
1 łyżeczkasalt
12 szt.shrimp, peeled, deveined, tail on
500 mlvegetable oil, for deep frying

Sprzęt

wok · deep pan · slotted spoon · food processor · large bowl · wire rack · kitchen thermometer

Sposób przygotowania

Krok po kroku

1
Soak the red lentils in cold water for at least 2 hours, then drain thoroughly.
Około 2 godz.
Wskazówka kucharza: Soaking helps soften the lentils for easier blending and a smoother texture.
2
Transfer the drained lentils to a food processor.
3
Pulse the lentils until they form a coarse paste, ensuring some texture remains.
Około 2 min
Wskazówka kucharza: Avoid over-processing; you want a rustic consistency, not a smooth puree.
4
In a large bowl, combine the lentil paste with the red onion, green chili, curry leaves, grated ginger, crushed garlic, turmeric powder, and salt.
Około 2 min
5
Mix all ingredients thoroughly until well combined.
Około 1 min
Wskazówka kucharza: Using your hands can help incorporate everything evenly.
6
Heat the vegetable oil in a deep pan or wok over medium-high heat until it reaches about 170-180°C (340-350°F).
Około 5 min
Wskazówka kucharza: Use a kitchen thermometer to ensure the oil is at the correct temperature for even cooking.
7
Take about two tablespoons of the lentil mixture and flatten it into a small, round patty, approximately 5-6 cm in diameter.
Około 5 min
Wskazówka kucharza: Wet your hands slightly to prevent the mixture from sticking.
8
Gently press one shrimp onto the center of each patty.
Około 2 min
9
Carefully slide the vadai into the hot oil, frying a few at a time to avoid overcrowding the pan.
Około 1 min
Wskazówka kucharza: Overcrowding the pan can lower the oil temperature and make the vadai greasy.
10
Fry for 3-4 minutes on each side, or until golden brown and crispy.
Około 8 min
Wskazówka kucharza: Ensure the shrimp is cooked through and opaque.
11
Remove the Isso Vadai from the oil and place them on a wire rack lined with paper towels to drain excess oil.
Około 1 min
12
Serve hot with a spicy dip or chutney.

Na porcję

Wartości odżywcze

78%Ocena

Kalorie: 392,5kcal
Białko: 23,2g
Węglowodany: 39,8g
Tłuszcz: 15,8g
Błonnik: 7,3g
Cukry: 2,1g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftover Isso Vadai in an airtight container in the refrigerator.

Odgrzewanie

Reheat in an oven or air fryer at 180°C (350°F) for 5-7 minutes until crispy.