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1
In a bowl, wash the shrimp. Add a little salt and lemon juice in the water for washing to make it a bit acidic.
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2
Then give it a final rinse with fresh water.
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3
On a cutting board, take each shrimp and lay with back facing up. Using a meat tenderizer, lightly pound the shrimp to make it flat.
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4
As you finish each shrimp line them up in a tray.
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5
Sprinkle salt over all of the shrimp.
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6
Chop 3-inch piece of ginger root and blend with lemon juice. Add one chopped onion and one green chili and blend again with ginger/lemon mixture.
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7
This should create a think paste.
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8
Using a spoon spread this mixture over the shrimp. Cover tray and refrigerate for at least 1-2 hours.
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9
Layout plates - one with flour, one with beaten eggs, and one with breadcrumbs.
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10
Lightly place the shrimp in flour (so not to let mixture fall off) and cover with flour.
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11
Then place shrimp in egg and then breadcrumbs.
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12
Again line up breaded shrimp in a tray and refrigerate again for about an hour.
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13
At this point, you can also put breaded shrimp in freezer and cook for later.
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14
Heat oil (enough to cover and fry shrimp) in pan.
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15
Make sure oil is very hot and deep fry each shrimp until golden brown on each side.
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16
Place on paper towel to remove excess oil.
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17
Note that frozen shrimp will need to come to room temperature before frying.
