10 Poppadums (pappad), garlic flavoured, 5 inch. diameter
For the filling:
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 Onion, medium-sized, chopped
3 cloves Garlic (lasan), minced
1/4 inch piece Ginger (adrak), minced
2 tsp (10 g) Recheio spice paste
1 cup (200 g) 7 oz Prawns, shelled, deveined
1 1/2 tsp (7 ml) Vinegar (sirka)
Salt to taste
Vegetable oil for deep-frying
1 Onion, medium-sized, chopped
3 cloves Garlic (lasan), minced
1/4 inch piece Ginger (adrak), minced
2 tsp (10 g) Recheio spice paste
1 cup (200 g) 7 oz Prawns, shelled, deveined
1 1/2 tsp (7 ml) Vinegar (sirka)
Salt to taste
Vegetable oil for deep-frying
method
1. For the filling, heat the oil in a pan; add onion and saute for 2 minutes until soft. Add garlic and ginger and saute for 30 seconds.
2. Add recheio spice paste and saute for a few seconds. Add prawns and stir-fry till they change colour.
3. Add vinegar and salt; cook, stirring from time to time, till the prawns are tender and the mixture is almost dry. Keep aside to cool.
4. Dip each poppadum in water and wipe with a clean cloth to make it pliable.
5. Spread a little filling on each poppadum. Roll up firmly. Moisten the edges and pinch to seal.
6. Pour oil in a frying pan to a depth of 1 inch; fry each stuffed poppadum for a few seconds till crisp. Remove with a slotted spoon and drain the excess oil on paper towels.
7. Cut each poppadum roll into 4 pieces. Pierce each piece with a toothpick. Serve at once.
Variation: You can also use balchao de camarao as a filling.
2. Add recheio spice paste and saute for a few seconds. Add prawns and stir-fry till they change colour.
3. Add vinegar and salt; cook, stirring from time to time, till the prawns are tender and the mixture is almost dry. Keep aside to cool.
4. Dip each poppadum in water and wipe with a clean cloth to make it pliable.
5. Spread a little filling on each poppadum. Roll up firmly. Moisten the edges and pinch to seal.
6. Pour oil in a frying pan to a depth of 1 inch; fry each stuffed poppadum for a few seconds till crisp. Remove with a slotted spoon and drain the excess oil on paper towels.
7. Cut each poppadum roll into 4 pieces. Pierce each piece with a toothpick. Serve at once.
Variation: You can also use balchao de camarao as a filling.
serving amount
serves: 4 - 6
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