Indian Sesame Shrimp with Mint Chutney


  • 2 lbs extra large shrimp (about 24)
  • 1/4 cup flour
  • 1 egg lightly beaten
  • 2/3 cup dry bread crumbs
  • 1/2 cup sesame seeds
  • oil for deep frying


  • 1 and 3/4 oz mint leaves
  • 1/2 cup fruit chutney
  • 2 tbs lemon juice
  • Peel the shrimp, leaving the tails intact.
  • Carefully cut the shrimp down the back, devein and flatten slightly.
  • Toss the shrimp in the flour and shake off the excess.
  • Mix the sesame seeds and bread crumbs.
  • Dip the floured shrimp into the beaten egg, then coat with the bread crumbs and sesame seeds.
  • Fill a large sauce pan or deep fryer 1/3 full with oil and heat to 350 degrees.
  • Deep fry the shrimp in batches for about 2 minutes for each batch, until golden brown. Drain on paper towels.
  • To make the mint chutney, combine the mint, chutney and lemon juice in a blender or food processor and process until smooth.
  • Serve as a dip.

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