Kasundi Prawn Salad (Kadugu Eral Salad Recipe)

Flavors and spicy taste from mustard and perfectly grilled prawns on cold and crunchy lettuce was absolutely a treat for this summer. I have used all ingredients which is purchased online and few from app stores for this salad. This salad is a meal on it's own and it is not very heavy. This recipe is my own creation and experiment, Please do not copy and repost or rephrase this recipe. 

Kasundi Prawn Salad Recipe Posted on Youtube English Channel 😊

Kasundi Prawn Salad Ingredients:

Marination:
500 Grams Prawns
1 Tbsp Spicy Chili Powder
1/4 Tsp Turmeric Powder
1 Tsp Coriander Powder
1 Tbsp Ginger and Garlic Paste

1 Tbsp Mustard Oil Heated and Cooled

Salad Ingredients:
100 Grams Iceberg Lettuce
1/4 Cup Red, Yellow and Green Capsicum
4 Green Chilies 
1 Large Onion 
3 cups Ice Cold Water

4 Tbsp Kasundi Sauce

1 Tsp Chaat Masala

1 Tsp Heated and Cooled Mustard Oil

Salt as per taste

Prep:

Remove the heat and shell from the prawn. Then slit the prawn and remove the dark string and place it in a bowl. Prep all the prawns.

Wash the prawns twice in water. Drain the prawns and reserve in a colander.

Separate the ice berg lettuce rinse in water. Spread the ice berg Lettuce on a cloth pat it dry and reserve.
Wash the tri color capsicum. Chop into half, remove the seeds and hard stem. Chop the capsicum into triangles and reserve.

Peel, wash and slice the onion and reserve.

Remove the stems, wash and slit the green chilies and reserve.

Peel, wash and chop equal amount of ginger and garlic. Add the ginger and garlic to a mixer jar and grind to form a smooth paste and reserve.

Marinate:
In a mixing bowl add the prawns, chili powder, turmeric powder and coriander powder. Add ginger and garlic paste and 3 tbsp kasundi sauce to the prawns.

Since the kasundi sauce already contains salt, please add very less salt to the prawns and mix the prawns in the masala, cover and allow it to marinate well for 15 to 25 minutes.

Method:

Heat a pan with 2 tsp oil on medium flme.

Wash bamboo skewers or metal skewers.

Skew the prawns four in one skewer and reserve.

Once the pan is hot gently place the prawn skewers and fry it for 2 minutes on each side. Cover and cook for another 2 minutes.

Once the prawns starts to cook it will release lot of moisture place it on high flame and allow the moisture content to evaporate.

Remove the prawn skewers from pan and reserve it on a plate allow it to cool down.

Chop the lettuce, tear some leaves and add it to a mixing bowl. Add sliced onions salt, 1 tbsp kasundi sauce and pepper powder, salt and chaat masala toss to coat.

Place the lettuce in the fridge till the prawns are grilled.

Place a grill rack on the stove and brush few drops of oil. Place the prawn skewers and grill it on each side for a minute.

Remove the skewers from the grill and reserve on a plate.

Add chopped capsicum to the pan in which prawns were cooked use up the leftover masala from prawns add slit green chilies, a pinch of salt and sprinkle some pepper on the capsicum mix all the ingredients and fry it on low flame for 2 minutes.

 Remove the lettuce from fridge and  add salad or mustard oil and 1 tsp chat masala mix it once. Toss the lettuce once more and place it in a salad bowl, top it with fried capsicum chilies and grilled prawn skewers and serve it right away...Enjoy!