Sneha's Recipe: Fresh Tiny Baby Shrimps

My Mother's recipe, a traditional East Indian one. My Mother's recipe is different from many East Indian households. My Mother uses dry coconut to make these patties, its gives a different flavor and a nutty taste to these patties.

For this we require fresh tiny baby shrimps which we East Indians call it Ola Zavla. This is easy to make but cleaning these shrimps is time consuming. These tiny baby shrimps when fresh are white with a tint of pink glaze . They look shiny then these are fresh.

When cleaning these you will find tiny glass like particles which look like shrimp heads, but they should be removed and thrown, all extra stones or shells too should to removed. Its takes time, but once you taste these patties you will love them. Crusty from outside, soft inside. They are delicious, that I, bet you can't stop at one and these are the ones you'll die for!!

I, really don't know, whether, they are available outside Mumbai or aboard, but this is available in the Mumbai and Malvan / Ratanagiri coastline.

You can freeze these patties after frying, I do them since, am, the only fish eating mammal in my house!😊. Husband and Son-in-law vegetarian, Daughter vegan.. ha aa.. only one to enjoy these 😋.

Made these for our Fish Friday Foodies event for this month, am, the Host which, I, completely forgot, till Karen could buzz me on FB. Thank you Karen for the reminder.

Ingredients

3 Cups Packed Zavla - washed and drained
2 Tablespoons Bottle Masala - see notes
4 -5 Cloves Garlic - finely chopped
1 Inch Piece of Ginger - finely chopped
1 Spring Onion - finely chopped
1 Medium Onion - finely chopped
3 -4 Green chillies - - finely chopped
2 Tablespoons Grated Dry Coconut -roasted
½ Cup Finely Chopped Coriander leaves
Salt to taste
1/3 Cup Chickpea Flour / Besan
Oil as required to pan fry

Method

Clean and wash the shrimps in a fine mesh strainer. Then with your hands squeeze out all the water as much as you can or else place them in cheese cloth and squeeze out the water.

Dry roast the coconut and keep aside. In a small mixer jar take the coconut, ginger, garlic and green chillies, grind them to a coarse paste, using not a drop of water.

In a deep bowl or deep flat tray take the zavla, add the onions, coriander leaves, ground coarse coconut paste, chickpea flour, bottle masala, spring onions and salt.

Mix all the ingredients well ( I used a fork),so that shrimp should get mashed and then form it into a ball. At this stage if you feel it too watery and wet, then add a tablespoon or more of chickpea flour.

Wet your hands lightly and divide it into equal ball and press it on your palms, shape them into patties, these should be thin or esle after frying they will not become crisp.

Heat 2 or 3 tablespoon oil in a frying pan and shallow fry till crisp on both sides.