Crispy, golden lentil fritters topped with whole marinated shrimp, deep-fried until shattering — Galle Face Green's most famous seaside snack, best eaten piping hot with chili sauce.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Drain soaked chana dal and grind coarsely — it should have a rough, grainy texture, not smooth.
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2
Mix ground dal with onion, green chilies, curry leaves, fennel seeds, chili powder, and salt.
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3
Heat oil to 175°C (350°F) for deep frying.
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4
Take a small handful of the lentil mixture and flatten into a disc on your palm. Press one marinated shrimp on top.
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5
Carefully slide the fritter into hot oil. Fry for 3-4 minutes each side until golden brown and crispy.
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6
Drain on paper towels. Serve immediately with chili sauce or lunu miris.
Did You Know?
Every evening at Galle Face Green in Colombo, hundreds of isso wade vendors set up their carts, and the entire promenade smells of frying lentils and shrimp — it is arguably Colombo's most iconic experience.
Chef's Notes
Equipment Tips
- deep fryer or heavy pot
- slotted spoon
- mixing bowl
Garnishing
lime wedge
Accompaniments
chili sauce, lunu miris
The Story Behind Isso Wade
Isso wade is the Sri Lankan evolution of South Indian vada, transformed by the addition of fresh shrimp from the island's abundant coastal waters. The dish became inseparable from the Galle Face Green promenade in Colombo, where vendors have sold them since the colonial era. The contrast between the crunchy lentil base and the succulent shrimp is considered one of Sri Lankan street food's greatest textural achievements.
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