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.
Marinate the prawns with turmeric powder, salt, lemon juice, rice flour and set it aside for half an hour.
Heat one tablespoon oil in a non-stick pan. Add prawns and stir fry till they turn pink in color or gets almost cooked.Heat remaining oil in another pan. Add ginger paste, green chillies and saute for a minute.
Add onions and saute tillit turns brown in color. Add green capsicum and saute for two minutes. Add prawns, black pepper powder and salt and mix well and cook for a minute.Serve hot with chopped coriander leaves.
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.
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