Shuka Jingla (crisp pan-fried prawns)
Preparation time: 2 hours 15 mins Quantity: Serves 2 to 3 Cooking time: 4 to 5 minutes
Ingredients
14 to 16 shelled tiger prawns
2 tsp fresh garlic
3 tsp fresh ginger
2 tsp corrinader plus cumin mix
1 tblspn tamarind pulp
2 tsp red chilli powder
1 tsp turmeric powder
salt to taste
2 tblspn rice flour
1/4 cup sunflower oil
1 tblspn lemon juice
Method
- Devein, wash and pat dry the prawns with clean kitchen towels
- Mix garlic, ginger paste with cumin/corrinader powder, tamrind pulp, red chilli powder, turmeric powder, salt and rice flour and blend 2 tblsp of oil in this mixture
- Marinate prawns in the mixutre and leave a side for 2 hrs, in the fridge
- Heat rest of the oil in the frying pan, add the marinated prawns and cook for 1 min on high heat, turn over the prawns and cook for further 1 min
- Reduce heat and cook further for 3 to 4 mins turning the prawns occasionallly for uniform cooking
- Remove, drain prawns on kitchen towel and sprinkle lemon juice on the cooked prawns and serve hot with sweet chilli source or tomato ketchup
- Serve them hot garnished with corriander and few onion rings