Batter fried prawns

Ingredients
500 g prawns
1 teaspoon salt
3/4 cup flour
2 teaspoons baking powder
1 cup Cornstarch
1 egg
1 tablespoon oil
3/4 cup water
4 cups oil

Method

Shell and devein prawns, leaving the tails on. Devein and clean. Sprinkle with salt and mix well. Refrigerate for two hours.

Mix flour, baking powder, cornstarch, eggs, oil and water to make a batter.

COOKING: Heat wok. Add 4 cups oil and reheat. Holding the prawns by the tails, dip in batter, then drop into hot oil. Fry until golden, turning once. Drain. Serve hot.

Do-ahead notes: Deep fry, cool and freeze. Preheat oven to 350F. Place frozen prawns in single layer on cookie sheet and heat for 12 to 15 minutes.

Comments: Use cocktail sauce, chili sauce or sweet and sour sauce for dipping. One cup prepared biscuit mix may be substituted for the flour and baking powder.

Shrimp fritters

Ingredients

100 g            raw shrimps, shelled

50 g             small onion, chopped finely

25 g               clove garlic, crushed

11/2 tsp         fresh ginger, grated finely

1,1/2 tsp        fresh cilantro leaves, chopped finely

2  tsp            ground cumin

1 tsp              garam masala

1/4 tsp          ground pepper

4 tsp             chick pea flour

2 tsp             plain flour

1/2 tsp          salt

Oil for deep frying

Method:

Wash the shrimps and devein.

 Drain thoroughly and chop the shrimps very finely.

Mix the shrimps with onion, garlic crushed with salt, ginger, cilantro, pepper, cumin and garam masala in a bowl.

 Use a sheet of clean paper to mix the chick pea flour and plain flour.

 Form a small balls of the shrimp mixture and roll in the mixed flour.

 Heat a wok with oil and when a faith haze appears over the surface, drop the shrimp balls into the oil, a few at a time. Fry over moderate heat until golden brown all over.

Garlic prawns with mushrooms

Ingredients

 

200 g    oyster mushrooms
100 g    butter
25    g   garlic, chopped
             Salt and pepper
             Lemon juice
500 g     prawns, peeled
3 tsp     chopped parsley

2 tsp     Chili powder

Method

1. Leave the mushrooms whole, but remove the stalks. Rinse, if necessary:

2. Melt the butter in a shallow pan  for few  seconds on high . Add the mushrooms, garlic, salt, chlli powder, pepper and lemon juice. Cook for 3minutes on high. Remove and set aside.

3. Add the prawns to the pan  and cook on high  for 3 minute, stirring several times.

4. Cook for some time , if required, to cook the prawns thoroughly

5. Mix in the parsley and Mushrooms add more seasoning if necessary .

prawns with cheese and milk

Ingredients:

100 g Cheese
100 ml Milk
• 600 g Prawn (deveined and boiled)
• 1 tbsp Butter
• 4 tbsp Chili Sauce
• 3 Potatoes (boiled and mashed)
• 1 tsp Mustard cream
• 2 tsp Soya sauce
• 3/4 tsp Pepper powder
Salt
• 2 Onion
• 2 Tomato
• 1 Bunch Coriander Leaves




Method

• Mix cheese ,milk with prawns.

• Add mustard past, soy sauce, chili sauce, pepper and salt.

• Mix potatoes with the above mixture.

• Take a baking dish and grease it with butter.

• Pour the above prepared mixture in it.

• Garnish with onion and tomatoes.

• Bake in oven over 175 C for about10 minutes.

• Cheese Prawns are ready.

• Top with chopped coriander leaves and serve

Devilled Prawns

ingredients:

10 large Prawns
1 lime
1 clove garlic
1 small onion
1 tsp ginger
1 tsp green pepper
1 crushed chilli
Seasoning, oil



Method

Remove heads of prawns, but keep tail. Remove spinal cords.

Mix lime, garlic, onion, ginger, pepper and chilli in an oven dish.
Add prawns, and leave to marinate for 20 minutes.

Strain prawns.
Saute for a minute on each side, and serve on mounds of rice.

Saute prawns in butter

Ingredients

12  no	Prawns
4    tsp	oil
50  g	Butter
6	Garlic cloves (chopped)
2    no	Fresh red chillies, seeded
1	bn Spring onions, trimmed and finely chopped
200
1	teaspoon Salt
1	teaspoon Freshly ground black pepper

Method

1	Remove the heads from the prawns, then peel the shells, leaving the tail intact. Using a sharp knife, gently cut around the outside curve of the prawn and remove the black vein. To butterfly the prawns, cut all the way through, stopping at the tail but keeping the shells still intact.
2	Heat the  oil in a large pan, then add the prawns, which should be opened out with the tails sticking up. Cook for 2 minutes, shaking the pan occasionally, and then cook for another 2 minutes until the prawns are bright pink. Transfer the prawns to a plate and set aside.
3	Drain the oil from the pan, then add the butter and heat until frothy. Stir in the garlic, chillies and spring onions and cook for 2 minutes over a high heat Return the prawns to the pan, season with the salt and pepper and simmer for 4 minutes over a low heat. Serve immediately.

prawn biriyani

Ingredients:

• 500 g     Basmati rice
• 500 g     large prawns shelled and deveined
• To marinate prawns: 1 cup yogurt
• Juice of 1 lime/ lemon
• 1/2 tsp   turmeric powder
• 2 tbs      garlic paste
• 1 tbp      ginger paste
• Salt to taste
• To fry: 4 large onions sliced thinly (divided into 3 equal portions)
• 3 large tomatoes chopped finely
• For dry masala/ spice mix
• 2 tbsp cumin seeds
• 2" piece of cinnamon
• 5 cloves
• 5 pods green cardamom
• 10-12 black peppercorns
• 2 dry red chillies
• For wet masala: 2 green chilies
• 1/2 cup fresh coriander leaves
• 1/2 cup fresh mint leaves
• To garnish: 1 tbsp saffron strands
• 3 tbsps warm milk
• 3-4 tbsps fresh chopped coriander
• 4-5 tbsps cooking oil

Method

• Wash the rice. Soak it in warm water for 30 minutes.
• Cook the rice till amost done. Drain remaining water (if any) and keep aside.
• Marinate the prawns in the ingredients mentioned under "To marinate prawns".
• Heat a griddle or flat pan on a medium flame and gently roast all ingredients mentioned under "For dry masala/ spice mix" till they start to become slightly darker and give off a faint aroma.
• Peel the cardamom pods and remove seeds. Throw skins away. Now grind all the roasted ingredients to a fine powder in a clean, dry coffee grinder.
• Grind the ingredients mentioned under "For wet masala", to a smooth paste in a food processor.
• Heat the cooking oil in a deep pan till hot and then fry 1 of the 3 portions of sliced onions till crispy and golden. When done, drain and remove from the oil and keep aside on paper towels to garnish biryani later.
• In the same oil, add the remaining sliced onions and fry till soft. Now add the tomatoes and fry till soft.
• Add all the dry and wet masala ingredients prepared earlier and fry till the oil begins to separate from the whole mix.
• Now add the prawns and all the marinade to this spice mix. Stir and allow to cook till the prawns are done. Do not overcook as the prawns will get rubbery in texture. Season with salt if required. Remove from fire.
• Soak the saffron strands in 2-3 tbsps of warm milk.
• Take a large, deep baking dish/ ovenproof dish (it MUST have its own cover) and grease lightly with cooking oil. Layer the rice and prawn as follows: rice - prawn - rice. End with a layer of rice.
• Pour the saffron infused milk all over the top of the last layer of rice.
• Garnish with the crispy fried onions, chopped corainder leaves. Cover the dish and seal tightly.
• Bake in a hot oven for 30 minutes.
• Serve hot with a raita and green salad of your choice.