Khatte Meethe Prawns Recipe - Prawns cooked with jaggery and tamarind.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

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

Cuisine : Chinese

Course : Main Course_Seafood

Khatte Meethe Prawns

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.

Khatte Meethe Prawns Recipe Card

Khatte Meethe Prawns
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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Khatte Meethe Prawns

  • Prawns (kolambi/jhinga) shelled and deveined 12-16

  • Oil 2 tablespoons

  • Salt to taste

  • Lemon juice 3 teaspoons

  • Crushed black peppercorns 1/4 teaspoon

  • Ginger paste 1 teaspoon

  • Garlic paste 1 teaspoon

  • Lemon rind grated 1/2 teaspoon

  • Five spice powder 1/4 teaspoon

  • Tamarind pulp 2 teaspoons

  • Jaggery (gur) grated 2 teaspoons

  • Ginger cut into thin strips 1/2 inch

Method

Step 1

Heat oil in a non stick wok. Place prawns in a bowl, sprinkle salt and 2 tsps lemon juice over them. Crush Sichuan peppers and add along with crushed peppercorns and mix well. Add to the wok.

Step 2

Add ginger paste, garlic paste, lemon rind, five spice powder and mix. Add tamarind pulp and grated jaggery and mix. Adjust salt and cook till the prawns are done. Do not overcook the prawns.

Step 3

Transfer only the prawns into a serving bowl. Thicken the marinade remaining in the wok. Add salt and remaining lemon juice to thin strips of ginger.

Step 4

Pour the thickened sauce over the prawns, garnish with the pickled ginger strips and serve hot.

How to make Khatte Meethe Prawns

Step 1

Heat oil in a non stick wok. Place prawns in a bowl, sprinkle salt and 2 tsps lemon juice over them. Crush Sichuan peppers and add along with crushed peppercorns and mix well. Add to the wok.

Step 2

Add ginger paste, garlic paste, lemon rind, five spice powder and mix. Add tamarind pulp and grated jaggery and mix. Adjust salt and cook till the prawns are done. Do not overcook the prawns.

Step 3

Transfer only the prawns into a serving bowl. Thicken the marinade remaining in the wok. Add salt and remaining lemon juice to thin strips of ginger.

Step 4

Pour the thickened sauce over the prawns, garnish with the pickled ginger strips and serve hot.

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