lb tiger shrimp peeled and cut halfway lengthwise
1TB spoon ginger and garlic paste
salt to taste
1tea spoon paprika
1TB spoon ground black pepper
2 egg whites
1cup scarped coconut or desiccated coconut(fresh is better)
mix in all the ingredients( except egg and coconut) with shrimps and refrigerate for 15 minutes.
Beat egg white then dip shrimp in egg mixture and then coconut and deep fry it until golden brown serve with hot chilie sauce for your next cocktail party.
© Malini's Kitchen - Printed from www.infolanka.com/recipes