My Food and travel memoir

INGREDIENTS

King Prawns (Preferably) – 1 cup, shelled and deveined.

Oil for frying – 2-3 tbsp (for shallow frying)

Rice flour for coating – 2-3 tbsp.

For Masala paste:

Dry red chillies – spicy – 2 + Kashmiri chillies 3

Onion – 1 medium size

Haldi – ½ tsp

Tamarind – 1 small marble size

Salt

METHOD:

Wash, shell, and devein the prawns.

Prepare the paste – grind all the ingredients under the masala paste list, to a fine paste.

Mix the prawns and masala paste well and marinate it for at least 30 minutes.

Heat the oil in a pan. Once hot, coat the prawns in the masala all over with the rice flour and shallow fry it on both sides. It will take only few minutes as prawns cook quickly. Do not overcook.

Once done remove and serve it as sides with any of your main meals. 

“Good food is the foundation of genuine happiness.” 

Auguste Escoffier