Isso Wade (Sri Lankan Prawn and Lentil Fritters)

Method

1. 1

   Soak the lentils in plenty of water for 3 hours, then drain well.

2. 2

   Pulse about two-thirds of the lentils in a food processor into a coarse, barely-holding-together paste — it should still show visible broken bits, not be smooth.

   💡 A rough grind gives wade its craggy crunch; overprocessing makes them dense and heavy.

3. 3

   Mix the paste with the remaining whole soaked lentils, onion, green chili, curry leaves, turmeric and salt into a stiff, scoopable mixture.

4. 4

   Heat the oil to 175°C (350°F) in a deep pot.

5. 5

   Wet your hands, flatten a golf-ball portion of the mixture into a rough disc in your palm, press a shrimp into the center, and slide it gently into the oil.

6. 6

   Fry in batches, turning once, until deep golden and crisp all over, 3–4 minutes per batch.

7. 7

   Drain on paper towels and serve hot, ideally within the hour.