Shrimp Pakoray

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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)
How to make Shrimp Pakoray


1) 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.
Posted By: Hina, Karachi

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