Indian Food
 

View BasketPay For Items

Recipe for Hot Garlic PrawnsClick image to enlarge

Recipe for Hot Garlic Prawns

Recipe for Hot Garlic Prawns

(Ref: RCP082)

FREE: But, if you like the recipe, and care to donate to our chosen charity, please add to basket - thank you: 1.00


Quantity:  


Serves:

4-6

Preparation Time:

10 minutes plus time to marinade.

Cooking Time:

15 minutes.

Ingredients:

2 tbsp-olive oil
 1kg large prawns or 500g shelled shrimps
 1 tablespoon vinegar
 1 teaspoon garlic paste
 1 tablespoon tomato paste
 Pinch of ajinomoto / msg (can be omitted)
 2 teaspoons Ferns' Hot Curry Paste
 3/4 cup gram flour
 1/4 cup refined flour
 2 eggs
 8-10 cloves garlic
 1/2 bunch spring onions

Instructions:

1. Shell and de-vein prawns. Wash and marinate with salt, vinegar and garlic paste.

2. Heat oil. Add finely chopped garlic and tomato paste. Add 1/2 cup water, salt, Ferns' Hot Curry Paste and ajinomoto. Simmer for 10 minutes.

3. Make a paste with 2 tablespoons corn flour and a little water and stir into the sauce to thicken. Make a batter with corn flour, refined flour and 2 eggs and salt to taste.

4. Dip the prawns in batter and deep fry in hot oil. Add the prawns to the hot garlic sauce.

Garnish with finely chopped spring onion greens and decorate with spring onion flowers.

Serving ideas: Serve with Fresh Naan bread and Rice.


Republished with kind permission from Ferns'.
Testimonial:

"Dear Spices of India, Many thanks for a great service! I was brought up in Birmingham, home of the Balti, but moved to Cornwall 15 years ago. Gorgeous here it might be, but I missed my weekly Balti fix, and had to resort to making my own, usually from a jar, or the mass produced pastes available in supermarkets. All I could taste was vinegar, (not nice) but with the help of your website, and the availability of fresh ingredients, and authentic spices, and useful recipe tips, I'm now making my own curries, equal in taste and quality of any I've eaten in Birmingham restaurants. I ordered fresh greens, and other ingredients late Monday evening, and they arrived early Wednesday morning. My bunches of Methi leaves were green fresh, and fragrant, and in excellent condition. Well done!! A great service I will certainly be reccommending to friends and family."

- Angie