My own concoction of spices to marinate the prawns. I was satisficed with crunchy and spicy prawn.
250 Grams Cleaned Prawns
1 Tbsp Mustard Sauce
1 Tsp Chilly Powder
1 Tsp Peri Peri Masala
1 Tsp Chaat Masala
1/4 Tsp Chilly Flakes
1/4 Tsp Turmeric Powder
1/4 Tsp Pepper Powder
1/4 Tsp Lime Juice
1/4 Tsp Salt
1 Egg
2 Tbsp Corn Flour
1 Cup Panko Bread Crumbs
Oil For Frying
Prep:
Peel, devein and wash the prawns twice in water. Place the prawns in a colander and allow it to drain.
To Marinate:
Add the drained prawns to a large mixing bowl.
Add lime juice, pepper powder, chilly powder, peri peri masala, chaat masala, turmeric powder, chilly flakes, and mustard sauce combine all these ingredients mix well cover and allow the prawns to marinate well for 15 minutes.
To Crumb Prawns:
Add an whisked egg, corn flour, and salt mix well.
Spread panko bread crumbs on a plate.
Gently roll the marinated prawns in panko.
Place the crumb coated prawns on a plate or on a mesh stand and reserve.
Prepare:
Heat 1 cup to 1 1/2 cups oil in a deep wok, on medium flame for 5 to 8 minutes.
Place on low flame and gently drop the crumb coated prawns one at a time and fry 4 to 5 pieces in a batch.
Fry the prawns for 2 minutes on each side for 4 to 5 minutes.
Once the panko turns golden, drain the prawns and place it on a napkin to drain excess oil and then plate the popcorn with lime wedges and mayo...Enjoy this prawn popcorn hot!
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