Bengali Shrimp Fritters – Chingri Macher Bora
Chingri Macher Bora is a rustic shrimp fritter cake with Bengali Flavors. In general, I am always looking for cozy and comforting options as winter approaches. This year it is all the more so, and to this end I whipped up these simple and comforting shrimp fritters or Chingri Macher Bora. Easily made with the frozen shrimp on hand, these worked out to be satisfying and quick comfort on short notice.
What exactly is a Bora and what is Chingri Macher Bora
Loosely translated, a bora is a fritter. It is the Bengali equivalent of a pakora. Except that a bora can made with any and everything. There are classic poppy seed fritters called posto bora, you will find a recipe in the Bengali Five Spice Chronicles. Seasonal fruits such as bananas are made into kolar bora. So today in my kitchen and life it is time for shrimp fritters or Chingri macher bora. In case you have not guessed, Chingri Maach is shrimp in Bengali.
My Chingri Macher Bora story
It goes without saying, I needed something to help me feel supported and satiated. This recipe is probably triggered from the recesses of a childhood memory of going out to eat Chinese food. To learn more about my days and general self-care journey, please do subscribe and check out my substack newsletter.
Anyhow, a favorite on the menu of this Chinese restaurant, was something called fried prawn. Delicate crisp balls of shrimp coated in cornstarch. Comforting and utterly addictive, not unlike my recipe of the day. I think every new recipe is fueled by something in our memories. For me anyway.
A few tips and tricks
The binding in this recipe is delicate. It is just enough to coat and pull together the chopped shrimp. It needs a delicate touch.
The oil needs to be hot and allow the fritter to cook properly before turning to prevent it from falling apart. All of this said, a few loose and crispy bits are not a deal breaker. Just pop them into your mouth and eat and enjoy them.
An easy and adaptable recipe
All things considered; I made a small batch just for myself. You can make a larger batch to enjoy as an easy crowd-pleasing appetizer for a crowd. Just one note, these fritters are spicy, and you need to have them stay true to their assertive self. As for the sriracha mayo binding, it really is a good idea. Try it and you will see why. Pair these with something like these garlicky green beans.
A rustic and spicy appetizer or pick me up, these Bengali Shrimp Fritters are perfect for a hot treat on a cold day.
Ingredients
- 1/3 pound of shrimp shelled and deveined.
- 1 small red onion finely chopped.
- 1 teaspoon minced ginger
- 2 cloves of garlic, minced.
- 2 green chilies, minced.
- 3 tablespoons of chopped cilantro
- 1/4 teaspoon turmeric
- 1 teaspoon salt
- 1 tablespoon mayonnaise
- 1 teaspoon hot sauce such as sriracha
- 1/4 cup chickpea flour or besan
- 1 heaping tablespoon cornstarch
- Oil for shallow frying
Instructions
- Chop the shrimp into small pieces. This can be done simply using a sharp knife.
- Place in a mixing bowl, add in the chopped onion, minced ginger, garlic, green chilies, chopped cilantro, turmeric, salt, mayonnaise and the sriracha. Mix well with a spoon until well mixed.
- Mix in the chickpea flour and the cornstarch. This should bind the mixture into something that can be shaped into balls.
- Heat the oil in a small wok.
- Shape the shrimp mixture into small balls carefully place into the hot oil. Allow the shrimp to cook on one side for 3 to 4 minutes and gently turn. Cook the second side for 3 to 4 minutes until the balls are crisp and golden.
- Drain on paper towels and serve as a snack with tomato ketchup or as part of a meal.