Crispy Prawns

Prep: 15 minutes + marination time | Cook: 10 minutes

Ingredients

For Prawns:

10 medium prawns, clean, shelled, tail intact

¼ cup tamarind pulp

1 tbsp turmeric powder

1 tbsp coriander powder

1 tsp red chilli powder

1 tsp roasted cumin powder

Salt to taste

½ tsp black salt

1 egg whole

2 cups Semolina

Oil for frying

For Tempering:

1 tbsp oil

¾ cup tomatoes, chopped

5 curry leaves

½ tsp mustard seeds

Juice of ½ lime

For Chutney:

2 tbsp oil

2 fresh red chillies

15 curry leaves

½ tsp turmeric powder

1 cup fresh coconut paste

Process:

For Prawns

  • Add tamarind pulp to a bowl, add turmeric powder, coriander powder, red chilli powder, cumin powder, salt and black salt. Mix well.
  • Break in one egg, mix well till everything is combined.
  • Add the prawns to this mixture, cover and set aside to marinate for 20 minutes.
  • Spread the semolina in a plate, coat the marinated prawns from all sides.
  • Heat oil in a kadhai, dee-fry till golden brown. Drain on absorbent paper and set aside till in use.

For Tempering

  • Meanwhile prepare the tempering, heat oil in a pan, add mustard seeds, curry leaves and tomatoes, salt, mix well.
  • Add lemon juice and take off the flame

Chutney

  • Heat oil in a pan, add red chilli, curry leaves, chilli powder turmeric powder and mix coconut paste.
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