Ingredients:

• Shrimps – 500-700 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 half. Rub them with salt and ginger and keep aside for 15-20 mins.
2. Make a batter out of egg white and corn flour 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 corn flour and water and add this to the mixture while boiling. Stir well till it thickens.
5. Heat the oil, fry the shrimps till light brown and drain on absorbent paper.
6. Put these shrimps into the kolumbu.
7. Let the kolumbu come to a boil.
8. Before serving, garnish it with the green cilantro leaves.

Recipe courtesy of Naganaresh