By Chris De La Rosa
PRIDE Cuisine Specialist
I’ve had a weakness for these delightful fried dough balls served with spicy chutney, ever since my school days. I’d guess that at least 50% of my weekly allowance went directly to the vendors outside our school compound, selling pholourie and other popular street foods in San Fernando (Trinidad). There was one spot where they sold them straight from the fryer dripping in hot grease, but the lines were always longest there. Would explain why as soon as the recess or lunch bell would go off, it was like an Olympic 100 meter dash to get out the gates and at the front of the line. I dare Usain Bolt to get in our way or try to outrun us.
This recipe is somewhat of a hybrid of the traditional way of making pholourie as we’ll use store bought mix and then add something totally unique to it – SHRIMP!
1 package pholourie mix
3/4 lb shrimp
1/4 teaspoon black pepper
1/2 teaspoon Caribbean green seasoning.
veg oil for frying (about 2 cups)
Learn how to make the Caribbean green seasoning with this video tutorial << CLICK!
Notes: I found the pholourie mix at an Asian grocery store here in Canada.. try West Indian stores as they will usually be the place you’ll find it. If you click on Recipe Index at the top you’ll find a recipe for this (without the shrimp) done the traditional way.
Clean and devein the shrimp. Try to leave a little of the tail still intact as you can use it to hold the shrimp to dip into the batter. Then using a sharp pairing knife make some cuts (across) the inner curve of the shrimp so they become somewhat straight/flat and cook faster.
Place the prepped shrimp in a bowl and season with the Caribbean green seasoning, salt and black pepper and allow to marinate for 5-10 minutes.
As the vegetable oil heats in a deep pot, mix the batter according to the package instructions. In my case I added about 2-3 tablespoons more water as you need the batter a bit thin to coat the shrimp. Should be a bit like pancake batter (a little thicker).
Oil on medium flame, dip the shrimp into the batter holding them by the tail and place gently into the hot oil. Don’t allow them to make contact with each other (or they will stick) and don’t overcrowd the pan. Fry (flip) for 4-5 minutes or until golden brown.
Do them in batches and place the ones fully cooked onto paper towels to absorb some of the excess oil. Serve warm with mango, cucumber or Tamarind chutney.
Not the traditional way of making pholourie as it’s done in Trinidad and Tobago, but this version with the shrimp is becoming a huge hit as bar food and to be quite honest. I didn’t even know about it until I was included in a conversation on Twitter.
This recipe is courtesy of Gourmand Award winning cookbook author and founder of CaribbeanPot.com, Chris De La Rosa. With over 450 printable recipes with step by step cooking instructions and demo videos, PLUS over 1 million social/fan connections globally every month, CaribbeanPot.com is the world’s #1 resource of Caribbean Culinary Culture. Connect with Chis on Instagram: www.instagram.com/caribbeanpot/.