#12 DELICIOUS PRAWNS FOOD

1.PRAWNS AMRITSARI


Ingredients-

• jambo prawn-500 gm
• cumin seeds-4 tbs
• peppercorns- 4 tbs
• black rock salt- 4 tbs
• dried mint leaves- 5 tsp
• ajwain powder- 2 tsp
• heeng- 1 tsp
• amchur powder- 1 1/3 cup
• vegetable oil for deep frying
• lemon wedges to serve

For the marinade-

• Garam flour-3 tbsp
• garlic paste- 5 tsp
• ginger paste- 3 tsp
• chilli powder- 1 tsp
• ajwain seed- 1 tsp
• asafoetida- 1 tsp

Method-

• Put the prawns in a shallow dish. To make marinade, mix all the ingredients with 4 tbsp water together in a large bowl, spread the batter evenly over the prawns, then cover and set aside in the refrigerator for about 30 minutes. To make the fish masala, mix the cumin seeds peppercorns, black rock salt, dried mint leaves, ajwain seeds, hing, amchur, ginger and chilli powder. Grind the mixture  together to make a fine powder, add salt and mix well.Transfer the powder in a clean dry bowl and keep aside. Heat oil in heavy bottomed pan for deep-frying and fry the prawns in batches until golden brown on a low flawn, and drain  on kitchen  towel to remove excess oil. After the oil is socked plate the fish masala over it generously and serve lemon wedges alongside.

2.PRAWN TEMPURA

Ingredients-

• prawns-12
• tempura flour(available at gourmet)-200gm
• iced water-150ml
• oil to fry

method-

• Cleanand devein prawns, keeping the tail intact.Place them up-side down and slit the veins.Pat the prawns straight using fingers and dust with littletempura flour.In a bowl,mix iced water with remaining tempura flour. The traditional technique of mixing both these ingredients is with the help of chopsticks.Chopsticks create bubbles which gives the tempura a bubbly texture.To cook, dip one dusted prawn in the batter and fry individually until crispy. Serve hot.

3.GREEN THAI CURRY

Ingredients-

• Uncooked prawns-1 kg
• Vegetable oil-1tbsp
• Thai green curry paste-1/4 cup
• Kaffir lime leaves-4
• Lemon greass(cut into4-cm pieces)-1 stick
• coconut milk-500ml
• Water-180ml
• Fish sauce-1 1/2 tbsp
• Snake beans-150gm
• Frozen or fresh peas-50gm
• Brown sugar-2 tsp
• Thai basil or sweet basil leaves-1/2 cup

Method-

• Shell and devein prawns, leaving tails intact.Cut along the centre back of prawns,without cutting all the way through.Heat oil ina large frying pan:cook curry paste,lime leaves and lemon grass over medium heat for about three minutes.Add coconut milk, water,fish, sauce,beans and peas.Simmer until beans and peas are tender.Add prawns and cook for about a minute.Stir in sugar.Season to taste with extra fish sauce or sugar,it needed.Remove lemon grass and lime leaves before serving.Serve curry with basil,lime and steamed rice.

4.GALDA CHINGRI(TIGER PRAWN)CASINO



Ingredients-

• chopped chives-1tbsp
• chopped fresh flat-leaf parsley-1.5tbsp
• chopped scallion-1tbsp
• Tabasco sauce-5 drops
• lemon juice-1tbsp
• half garlic clove
• roughly chopped
• pinch of kosher salt
• cayenne pepper to taste
• unsalted butter-4tbsp
• softened
• bacon(2 slices)-50gm
• shallots-1tbsp
• white wine-50ml
• pankocrumbs-1/2 cup
• rock salt for the baking sheet(optional)
• galda chingri(fresh water tiger prawns)-8
• rock salt-2.5 cup

Method-

• In a mortar and pestle,pound the herbs, garlic, Tabasco,salt, lemon juice and cayenne pepper,Add the paste to butter and whip.
• cook the bacon,shallots and white wine until just cooked through.Ensure the bacon is still soft.Remove from heat and keep aside.Once cool, combine the bacon mixture with butter mix.
• Preheat the oven to 200 degree C. cover a baking tray with a 1/2-inch-thick layer of rock salt.Heat the tray in the oven for 5 minutes. Place the prawns,shell side down on top of the salt.Layer equal portions of the bacon and butter mixture on butterffly prawns.Sprinkle panko bread crumbs on top of the butter.Place the try back in the oven and bake for 6-8 minutes.Serve with a lemone wedge.

5.ORANGE=GINGER SHRIMP SKEWERS



Ingredients-

• Fresh orange juice (about one orange)-1/2 cup
• Orange zest-1 tsp
• Green onion finely diced-1 tbsp
• Fresh ginger, peeled and minced-1/2 tbsp
• Fresh coriander finely chopped-1/2 tbsp
• Rice vinegar-1 tbsp
• Soy sauce-1 tbsp
• Canola oil-1/2 tbsp
• A dash of crushed red pepper flakes
• Shrimp peeled-450 gm

Method-

• Combine the orange juice and zest, green onions, fresh ginger, coriander, rice vinegar, soya sauce, vegetable oil, crushed red pepper flakes together in a large zip-lock bag. Mix until well combined. Add the shrimp to the zip-lock bag  and place into the refrigerator for 30 minutes. Remove them from the zip-lock bag and thread them onto the skewer sticks. Heat a grill pan coated in cooking spray over medium-high heat. Cook the skewers for two minutes on each side or until down  and serve

6.Shrimp Katra

Ingredients-

• Prawns (medium) shelled and deveined 2 cups
• Mustard paste 1 tablespoon
• Salt to taste
• Oil 2 tablespoons
• Butter 2 tablespoons
• Onions finely chopped 2 medium
• Tomatoes blanched and finely chopped 2 medium
• Tomato puree 1 cup
• Turmeric powder ¼ teaspoon
• Paprika powder 1 teaspoon
• Cinnamon powder 1 teaspoon
• Black pepper powder to taste
• Cumin powder 1 teaspoon
• Fresh spinach leaves (palak) chopped ½ cup
• coriander leaves finely chopped 2 tablespoons
• Lebanese spice powder 1 teaspoon

Method-

• Add salt and mustard paste to shrimps and mix well.
• Heat oil in a non-stick pan, add marinated shrimps and cook till the moisture has evaporated.
• Heat butter in another non-stick pan, add onions and sauté till lightly browned.
• Add tomatoes to the 2nd pan and mix well and saute for 2 minutes. Add tomato puree and saute for 2-3 minutes.
• Add turmeric powder, paprika powder and cinnamon powder and mix well and cook for 2 minutes.
• Add pepper powder, salt and cumin powder and mix well. Cook for 2 minutes.
• Add spinach leaves, coriander leaves and sautéed shrimps and cook for 2 minutes.
• Add Lebanese spice powder and mix well.
• Serve immediately.