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1 cup -
2 tbsp -
1/2 tsp - salt
Oil - to deep fry
1 cup - shrimp, cleaned
1 - egg, the white, lightly beaten
1 tsp - garlic, minced
1 tsp - ginger, minced
1 tsp - chilli sauce
Few drops of oriental sesame oil
1 tsp - soya sauce
Salt to taste
How to Make Shrimp Parcels
Combine maida, corn flour and salt and mix it into a smooth dough using water. Keep covered for 15-20 minutes.
Mince the shrimps and mix with rest of the filling ingredients.
Roll out the pastry into a thin sheet. Cut into 6 cm rounds.
Place a heaped tsp of filling on each round.
Brush the edges of rounds with beaten egg white.
Bring the edges of the round together over the filling and seal to make a neat parcel.
Deep fry till crisp and golden brown.
Serve hot with tomato sauce.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.