1 kg (2.2 lb) king prawns, shelled, deveined
Vegetable oil for frying
Vegetable oil for frying
For the first marinade:
4 tsp (24 g) Ginger (adrak) paste
5 tsp (30 g) 1 oz Garlic (lasan) paste
1 tsp (2 g) Red chilli powder
1 tsp (5 ml) Lemon (nimbu) juice
5 tsp (30 g) 1 oz Garlic (lasan) paste
1 tsp (2 g) Red chilli powder
1 tsp (5 ml) Lemon (nimbu) juice
For the second marinade:
4 tbsp (60 g) 2 fl oz Cheddar cheese, grated
1 tbsp Carom (ajwain) seeds
4 tbsp (60 ml) 2 fl oz Cream
1/2 tsp (1 g) Green cardamom (choti elaichi) powder
1/2 tsp (1 g) Mace (javitri) powder
1 oz Gram flour (besan), roasted
3 tbsp (30 g) 1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi), drained
1/4 cup Sesame (til) seeds
1/2 cup (60 g) 2 oz Breadcrumbs, dried, powdered
1 tbsp Carom (ajwain) seeds
4 tbsp (60 ml) 2 fl oz Cream
1/2 tsp (1 g) Green cardamom (choti elaichi) powder
1/2 tsp (1 g) Mace (javitri) powder
1 oz Gram flour (besan), roasted
3 tbsp (30 g) 1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi), drained
1/4 cup Sesame (til) seeds
1/2 cup (60 g) 2 oz Breadcrumbs, dried, powdered
method
1. Mix all the ingredients of the first marinade and rub into the prawns. Keep aside for half an hour. Squeeze the prawns gently to remove the excess moisture.
2. Whisk together the ingredients for the second
marinade (except sesame seeds and breadcrumbs) and marinate the prawns in this mixture for another 30 minutes.
3. Make a mixture of breadcrumbs and sesame seeds. Coat the prawns with the mixture and refrigerate for 15 - 20 minutes.
4. Heat the oil in a wok (kadhai) till it starts smoking. Lower heat and fry the prawns for 1 - 2 minutes. Remove, drain and keep aside for 4 - 5 minutes. Deep-fry again till they are crisp and golden in colour. Remove and drain the excess oil and serve hot, garnished with lemon wedges.
2. Whisk together the ingredients for the second
marinade (except sesame seeds and breadcrumbs) and marinate the prawns in this mixture for another 30 minutes.
3. Make a mixture of breadcrumbs and sesame seeds. Coat the prawns with the mixture and refrigerate for 15 - 20 minutes.
4. Heat the oil in a wok (kadhai) till it starts smoking. Lower heat and fry the prawns for 1 - 2 minutes. Remove, drain and keep aside for 4 - 5 minutes. Deep-fry again till they are crisp and golden in colour. Remove and drain the excess oil and serve hot, garnished with lemon wedges.
serving amount
serves: 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
