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How to make Garlic And Hazelnut Crusted Prawns - Melt in the mouth starter with a nutty cover.

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This recipe has featured on the show Khanakhazana.

Main Ingredients : Prawns (kolambi/jhinga) (प्रॉन/कोलम्बी/झींगा), Garlic (लहसुन)

Cuisine : Fusion

Course : Snacks and Starters

Garlic And Hazelnut Crusted Prawns
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Hindi: jhinga
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.

For more recipes related to Garlic And Hazelnut Crusted Prawns checkout Kala Jhinga, Fish Pie, Chao Tom, Fried Prawn Balls . You can also find more Snacks and Starters recipes like Caramel Popcorns, Rajgara Atta Aur Sama Ki Idli, Sprout Canapes, Chilli Garlic Shrimps.

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Garlic And Hazelnut Crusted Prawns Recipe Card

Garlic And Hazelnut Crusted Prawns
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Prep Time : 26-30 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

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

  • Egg 1

  • Oil to shallow fry

Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Dip the prawns, one by one, in the flour batter, roll in the hazelnut mixture and press well.

Step 5

 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.

Step 6

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.