|
Masala Bay Prawns
| Qty. | Ingredients |
| 24 | Prawns without tail (U21-25) |
| To taste | Salt |
| 2 tbsp | Lime juice |
| 1 tsp | Red chilli powder |
| 1 tbsp | Red chilli paste |
| 1 tbsp | Ginger-garlic paste |
| 1 tsp | Cumin powder |
| 2 cups | Semolina white |
| 1 | Egg |
| 1 tsp | Turmeric powder |
| ½ cup | Tamarind, soaked |
| Chutney |
| Qty. | Ingredients |
| 1 cup | Fresh coconut, grated |
| 4 | Dry Kashmiri chillies |
| 4 | Dry red button chillies |
| 6 | Curry leaves |
| Pinch | Asafetida |
| 15 ml | Oil for tempering |
| Oil for frying |
Method:
Prawns:
- Clean and wash prawns. Coat with salt, lemon juice and ginger garlic paste. Rest for 5 minutes.
- Drain excess water and add red chilli powder, chilli paste, cumin powder, turmeric powder, egg and tamarind extract.
- Coat the prawns with semolina and press between palms. Deep fry in moderately hot oil.
- Serve hot with coconut chutney.
Chutney:
- Make a fine paste of grated coconut and Kashmiri chillies and temper with button chillies, asafetida and curry leaves.
|
