Chingri bora

Bong Eats’ selected chingri bora uses phool chingri, the tiny river shrimp described in the source. It places these fritters in Bengali cuisine and offers them with rice or as a snack.

The shrimp are repeatedly washed and rinsed until the water runs clean, then strained. They are mixed with thinly sliced onions, chopped green chillies, coriander leaves, salt and sugar.

Rice flour and maida are mixed into the same bowl. The author calls for enough flour to bind the mixture without diluting the shrimp flavour with too much.

Small dollops of the shrimp mixture are added to vegetable oil for deep-frying. They fry on medium-low heat until brown on both sides.

The source describes soft-shelled tiny shrimp with an intense shrimpy flavour. Rice is the selected accompaniment here; the source also offers the fritters as a snack.