Ingredients:

• Shrimps – 500 gms
• Ground Ginger – 1/4 tsp
• Egg white – 1
• Corn flour – 1.5 tsp
• Oil – 5 tbsp
• Salt – 1.5 tsp
• For the Kolumbu:
• Chilli sauce – 2 tbsp
• Tomato puree – 3 tbsp
• Soya sauce – 1.5 tbsp
• Chicken Stock – 2 tbsp
• Corn flour – 2 tbsp
• Water – 2 tbsp
• Dry sherry – 1 tbsp
• Vinegar – 2 tbsp
• Cilantro leaves – 2 tbsp (Finely chopped)

Method:

1. Clean and cut the shrimps into halves. Rub them with salt and ginger and keep aside for 15-20 mins.
2. Make a batter out of egg whites, cornflour and coat the shrimps with it.
3. Prepare the kolumbu by heating the chilli sauce, tomato puree, soya sauce, dry sherry, vinegar and chicken stock.
4. Make a paste with 2 tbsps of cornflour and water. Add this mixture while boiling and stir well till it thickens.
5. Heat the oil and fry the shrimps till light brown and drain it in the absorbent paper.
6. Put these shrimps into the kolumbu.
7. Let the kolumbu come to a boil before serving, garnish it with cilantro leaves.

Recipe courtesy of Sify Bawarchi