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) 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. Tip: If you prefer, instead of making balls, use a tablespoon to spoon out the shrimp mixture into the hot oil.

Serving Suggestions: Serve Hot with Pakora Dip, or any of the following delicious chutneys: Aaloo Bukhara Chutney, Aam Chutney, Garlic Chutney, Hari Chutney, Imli Chutney, Khajoor Chutney, Podina Chutney, Spiced Fruit Chutney Or Tomato & Garlic Chutney Degree of Difficulty: Easy Recipe Category: Seafoods & Appetizers Recipe Ethnic Group: Pakistani

Recipe Requested by, Javaria Najeeb (Pakistan)

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