Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.
Ingredients for Garlic And Hazelnut Crusted Prawns Recipe
Prawns (kolambi/jhinga) deveined with tail intact 16
Garlic chopped 30 cloves
Hazelnuts roasted and crushed 1 1/2 cups
Bread crumbs 1 cup
Salt to taste
Red chilli powder 1/2 teaspoon
Lemon juice 2 tablespoons
Refined flour (maida) 1 cup
Garlic paste 1 teaspoon
Ginger paste 1 teaspoon
Oil to shallow fry
Mix the crushed hazelnuts and breadcrumbs in a bowl and set aside. Slit the prawns in the middle and open out. Add salt, red chilli powder, lemon juice and mix. Set aside to marinate for fifteen minutes.
Take refined flour in a bowl. Add ginger paste, garlic paste, salt, egg and mix. Add a little water and mix to make a thick batter.
Heat oil in a pan on low heat, taking care that it does not get too hot. Take the hazelnut mixture in a plate, add chopped garlic and mix.
Dip the prawns, one by one, in the flour batter, roll in the hazelnut mixture and press well.
Place the prawns in the pan and shallow fry on low heat turning sides till both the sides are cooked to a light golden brown. Do not cook on high or it will burn.
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