How to make Karwari Prawns Sukka -
Deep-fried prawns tossed in a typical karwari masala.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Prawns (medium) (मध्यम आकार के प्रॉन्स), Onions (प्याज़ )
Cuisine : Karnataka
Course : Main Course Seafood
For more recipes related to Karwari Prawns Sukka checkout Prawn Ambotik, Grilled Prawns with Burnt Kiwi Chutney, Karwari Prawn Curry, Malwani Prawns . You can also find more Main Course Seafood recipes like Steamed Tandoori Pomfret, Soft Creamy Eggs With Prawns, Fish Chilli Basil, Thai Style Basa.
Karwari Prawns Sukka Recipe Card
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.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Karwari Prawns Sukka Recipe
Prawns (medium) cleaned and deveined 1 cup
Onions finely chopped 2-3 medium
Oil 1 tablespoon + to deep fry
Egg 1
Cornflour/ corn starch 2 tablespoons
Green chilli paste ½ teaspoon
Salt to taste
Tomatoes finely chopped 2 medium
Curry leaves 8-10
Black pepper powder 1 teaspoon
Red chilli powder 1½ teaspoons
Method
Step 1
Heat oil to deep fry.
Step 2
Break the egg in a bowl. Add cornflour, chilli paste and salt mix well. Add prawns and mix well.
Step 3
Deep fry in hot oil till golden brown and crisp. Drain on absorbent paper and keep aside.
Step 4
Grind tomatoes, onions, half the curry leaves, black pepper powder and red chilli powder to a fine paste. Add water if required.
Step 5
Heat one tablespoon oil in a pan. Add remaining curry leaves and ground masala and sauté for two to three minutes till the masala is cooked and the oil separates.
Step 6
Add the fried prawns and toss.
Step 7
Transfer into a serving bowl. Serve hot.
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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.
