Ingredients Jump to Instructions ↓

  1. 8 teaspoons 40ml Prawns - cleaned, shelled (large) and deveined (but retain tail) Oil for deep frying For The Marinade

  2. 1 tablespoon 15ml Lemon juice

  3. 1 1/2 teaspoons 7 1/2ml Cornstarch

  4. 1/4 teaspoon 1 1/3ml Yellow chile powder Salt to taste For The Batter

  5. 400 Flour

  6. 100 Rice flour

  7. 5 Egg yolks

  8. 75 Cheese - grated

  9. 1/2 teaspoon 2 1/2ml Coarse black pepper powder

  10. 1/4 teaspoon 1 1/3ml Fennel powder

  11. 1/4 teaspoon 1 1/3ml Green cardamom powder

  12. 1 Cinnamon powder A few strands saffron Salt to taste Mix For The First Topping

  13. 75 Processed cheese - grated

  14. 2 tablespoons 30ml Cream **MIX FOR THE SECOND TOPPING AND REFRIGERATE**

  15. 2 Egg yolks - whisked

  16. 2 Tomatoes - chopped fine

  17. 2 Spring onion greens - chopped fine

  18. 1 Green chile - chopped fine

  19. 5 Coriander leaves - chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions SKEWER the prawns from tail to head on wooden skewers. Mix all the ingredients for the marinade and evenly rub the skewered prawns with this marinade. Keep aside for 30 minutes. Sieve flour and rice flour separately into a bowl. Add the remaining ingredients for the batter and one liter ice cold water. Whisk to obtain a lumpy batter. Refrigerate until required. Heat oil in a kadai over medium heat. Add a few drops of batter and, as soon as the batter droplets come to the surface, dip skewered prawns in the batter, and deep fry for three minutes. Drain and evenly brush with the first topping Then liberally sprinkle the second topping on the prawns. Finally glaze it in the broiler (or under the salamander) for a minute. Remove skewers and keep aside. Arrange prawns on a platter and serve with warm sauteed juliennes of carrot, potato, pumpkin and beans.


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