Prawn Alu Wadi

Ingredients list for Prawn Alu Wadi

• 3/4 cup Small prawns shelled, deveined, washed & drained well
• 8 Colocasia leaves
• to taste Salt
• 1 teaspoon Turmeric powder
• 3 tablespoons Tamarind paste
• 2 cups Tata Sampann Fine Besan (gram flour)
• 2-3 tablespoons Rice flour
• 2 tablespoons Jaggery (gur) grated
• 1 teaspoon Garam masala powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 tablespoon Red chilli powder
• for shallow frying Oil
• 2 teaspoons White sesame seeds
• for garnish Fresh coconut scraped
• for garnish Fresh coriander leaves chopped
• to serve Coconut chutney

Method

1. Take prawns in a bowl, add salt and ½ tsp turmeric powder and mix well. Add 1 tbsp tamarind paste and mix till well coated.
2. Take Fine Besan in another bowl, add rice flour, remaining tamarind paste, jaggery, salt, garam masala powder, cumin powder, coriander powder, remaining turmeric powder, red chilli powder and sufficient water and whisk till you get a thick and smooth paste.
3. Place the colocasia leaves on a worktop, wipe them dry, cut the stalks off each leaf and remove the central vein from the backside of the leaves.
4. Place one leaf with the backside facing up, apply some besan paste evenly all over it, place another leaf over it with its pointed end facing in the opposite direction and apply some besan paste evenly.
5. Spread some marinated prawns on top evenly. Fold both the vertical edges slightly and roll tightly from the bottom towards the top. Apply a little paste on the open edge and seal. Make more rolls with the remaining leaves, besan paste and prawns.
6. Heat sufficient water in the lower section of a steamer, place the rolls on the perforated section, cover with the lid and steam for 15-20 minutes.
7. Remove the rolls from the steamer and place on the worktop and let them cool slightly. Thickly slice the rolls.
8. Heat sufficient oil in a shallow non-stick pan, add sesame seeds and let them change colour. Place the wadis and shallow-fry, turning sides, till golden and crisp on both sides. Drain on absorbent paper.
9. Arrange the slices on a serving platter, garnish with coconut and coriander leaves and serve immediately with coconut chutney.