How to make Adraki Jhinga -

Shallow fried prawns served with peanut dip.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Ginger (अदरक)

Cuisine : Hyderabadi

Course : Snacks and Starters

Adraki Jhinga

Adraki Jhinga Recipe Card


Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Adraki Jhinga Recipe

  • Prawns headless 16

  • Ginger 1 to cook

  • Green chilli paste 2 teaspoons

  • Salt 1 teaspoon

  • Lemon juice 2 tablespoons

  • Oil 3 tablespoons

  • Peanuts roasted 1 cup

  • Cumin seeds 1 teaspoon

  • Mustard seeds 1 teaspoon

  • Whole dry red chillies 3

  • Oil 1 tablespoon

  • Onion chopped 1/2 small

  • Ginger chopped 1 inch piece

  • Tamarind paste 1 teaspoon

  • Coconut milk 1/2 cup


Step 1

De-vein prawns and remove the shells keeping the tails intact. Wash thoroughly and pat dry. Apply salt, lemon juice, ginger-green chilli paste to the prawns and keep aside for fifteen minutes. Heat oil in a shallow frying pan and cook marinated prawns for two minutes.

Step 2

Do not over cook prawns as they tend to become tough and rubber like. Drain onto an absorbent paper. For peanut dip, remove skin of peanuts. Dry roast cumin seeds, mustard seeds and whole red chillies.

Step 3

Grind these and roasted peanuts to a fine paste by adding half cup of water. Heat oil in a pan, add chopped onion and ginger. Sauté till onions become soft and change colour slightly. Add peanut paste and cook on a medium heat for a minute. Add tamarind paste dissolved in a little water to this and cook for a few minutes. Add salt and mix well. Stir in coconut milk and simmer for five minutes. Serve this dip with sautéed prawns.

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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 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.