Isso Vadai (Spicy Shrimp Fritters)
These crispy and savory Sri Lankan Isso Vadai are delicious fritters made from a spiced lentil batter, studded with whole shrimp. They make a perfect snack or appetizer, offering a delightful crunch and burst of flavor.
An original recipe by Forkin
- Total time
- 2 hr 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 416 kcal
Allergen information: may contain crustaceans and fish. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 250 gred lentil, soaked
- 200 gshrimp, peeled, deveined, tails on
- 0.5 pcsyellow onion, finely chopped
- 2 pcsgreen chili, finely chopped
- 10 pcscurry leaf, finely chopped
- 1 tbspginger, grated
- 1 tspfennel seed, lightly crushed
- 0.5 tspturmeric powder
- 1 tspsalt
- 2 tbspwater
- 500 mlvegetable oil, for deep frying
Equipment
deep pan · slotted spoon · paper towels · food processor · wire rack · large mixing bowl
The method
Step by step
- 1
Rinse the red lentils thoroughly and soak them in water for at least 2 hours, or preferably overnight.
About 2 hr
Cook’s note: Soaking helps the lentils soften, making them easier to grind and resulting in a smoother batter.
- 2
Drain the soaked lentils completely and transfer them to a food processor.
About 2 min
Cook’s note: Ensure the lentils are well-drained to avoid a watery batter.
- 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.
About 3 min
Cook’s note: You want a chunky consistency, not a smooth puree.
- 4
Transfer the lentil paste to a large mixing bowl.
About 1 min
- 5
Add the yellow onion, green chili, curry leaves, grated ginger, crushed fennel seeds, turmeric powder, and salt to the lentil paste.
About 2 min
- 6
Mix all the ingredients thoroughly with your hands until well combined.
About 2 min
Cook’s note: Using your hands ensures everything is evenly distributed.
- 7
Heat the vegetable oil in a deep pan or wok over medium-high heat until it reaches about 170°C (340°F).
About 5 min
Cook’s note: A thermometer is helpful to maintain the correct oil temperature for even cooking.
- 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
Press one shrimp onto the center of each flattened disc, ensuring the tail is visible.
Cook’s note: The tails add a nice visual appeal and are traditional.
- 10
Carefully slide the prepared vadai into the hot oil, frying a few at a time to avoid overcrowding the pan.
Cook’s note: Overcrowding lowers the oil temperature and can make the vadai greasy.
- 11
Fry for 3-4 minutes on each side, or until golden brown and crispy.
About 8 min
Cook’s note: Turn them gently to ensure even cooking and browning.
- 12
Remove the fried vadai with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
About 2 min
Cook’s note: Draining well keeps them crispy.
- 13
Serve the Isso Vadai hot with a squeeze of lime or your favorite chili sauce.
Per serving
Nutrition
- Calories
- 416kcal
- Protein
- 28g
- Carbs
- 40.7g
- Fat
- 15.8g
- Fibre
- 7.5g
- Sugar
- 2.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Isso Vadai in an airtight container in the refrigerator.
Reheat in an oven or air fryer at 180°C (350°F) for 5-7 minutes until crispy again.
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