MASALA FRIED PRAWNS.
INGS: 10 Prawns(Med size), 1tsp Ginger Garlic paste, 15 curry leaves , 1 tsp lemon juice , Green chilly (chopped) as required, 1 tsp rice flour, 1 tsp corn flour, ½ tsp red chilly powder, salt to taste, ½ tsp turmeric powder, 1 tsp onion ( chopped), 1 tsp tomato (chopped), 1 tsp garlic (chopped), ½ tsp oil.
Method: Take Prawns, de-skin & devain, leaving the tail on.
Marinate with salt, ginger garlic paste & lime juice, add corn flour & rice flour to the prawns & mix well.
Deep fry the prawns till golden brown. Take a pan, add oil, sauté garlic, curry leaves, onion & tomato.
Add chilli powder, turmeric power & salt.
Toss JHinga in the masala & serve hot.
These little chicken morsels served with a chili yoghurt sauce are amazing, can be prepared ahead of time, added to salads to give the salad some substance, or even added to a pasta sauce to make spaghetti chicken meatballs (done it many times and it’s fantastic). You can pop a few in the kids lunch boxes and they will have a whole lot of new friends I tell you. (makes enough for 4 people)
What you need.
500g chicken mince
Pinch of salt and pepper
1 teaspoon crushed garlic
1 teaspoon finely chopped red chili (optional)
2 tablespoons breadcrumbs
4 tablespoons water
200g natural unflavoured yoghurt
1 tablespoon sweet chili sauce
The process.
Mix all of the patty ingredients together ensuring that the ingredients are well combined.
This part is important.. Make small patties about 2 to 3 cm diameter and place on a plate and refrigerate for about 1/2 hour to an hour. This will ensure that they hold their shape and do not break during cooking.
Heat the grill pan to hot and cook the patties for about 2 minutes on each side. Serve and drizzle over the yoghurt and sweet chili sauce as a dressing.
These are really versatile little fellas that are great to have in the fridge all the time.
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