Perks of being a food blogger, I sometimes get to taste quick to prepare starters at taste testing sessions, I was inspired to recreate this salt and pepper prawns after tasting at Banh mi and wok a qsr which recently opened at Indiranagar-Bengaluru.
I love about panasaian cuisine its so versitile, we can pair many starters with noodles, fried rice or even with South Indian meals, I will recommend you try this starter served as a side for sambar or rasam rice.
Pic taken at Banh mi and wok please click here to read more...
500 Grams Prawns
(shelled & devined with tails on)
1/2 Cup Bell Peppers (Finely Chopped)
1 Roughly Chopped Onion
1 Inch Ginger and 10 Cloves Garlic (Finely Chopped)
3 Green Chilies (Finely Chopped)
1/2 Tsp Black Pepper (Crushed or Powder)
1/4 Tsp Chilly Flakes
2 Tbsp Rice Flour
1 Tbsp Corn Flour
Salt as per taste
Oil for frying...
Try to purchase a butterfly cut prawns from supermarket or we can slice the prawns in the middle and create a butterfly cut. Wash the prawns thrice, pat dry and reserve.
Combine the rice and corn flour with a pinch of salt and reserve on a plate. Add a pinch of salt to the egg whisk and reserve.
I fried the prawns in 3 small batches for 2 minutes and kept fliping them side to side until golden. Once the prawns have fried till golden drain from oil reserve on a paper towels.
Discard the fried oil and use the same wok for stir fry. Add 1 Tbsp oil, we can also use sesame oil, place on high flame. Add chopped chilies, garlic and ginger, fry the ingredients for a minute.
Add the bell pepper and onions to the garlic, fry the bell peppers and onion till it softens a bit. Add salt, pepper powder, chilly flakes and fried prawns, stir and toss to combine all the ingredients.
Do the stir fry quickly on high flame...Once all the ingredients are combined serve right away with hot sauce or serve with fried rice and noodles...Enjoy!