This is yet another starter made with Prawns from Amma's hand written dairy. She had that recipe for quite sometime, though everytime she makes prawns, she makes the regular Prawns Roast
. So she said she was looking for a new recipe and was leafing through her dairy, when she saw this recipe being noted down many years ago.
Dad said he remembers eating a dish called by this name in a hotel in Hyderabad. Nobody knows why it is called Loose Prawns fry, though knowing how much my kids loved this prawn dish, I really don't care why the name.
The dish is pretty simple and easy to make as well, as one need not rest the prawns after mixing. The crispiness comes from deep frying it right after mixing in the batter.
Loose Prawns Fry
Prawns - 250 gms
Cornflour - 3 tsp
All purpose flour - 1 & 1/2 tsp
White pepper powder -1 tsp
Ajinomoto a pinch
Egg -1 no
Salt to taste
OI for deep fry
For the saute
Onions, finely chopped - 1/2 cup
Ginger, finely chopped - 1 tsp
Garlic, finely chopped - 1 tsp
Green Chilies, finely chopped - 1/2 tsp
Chili powder - 1 tsp
Tomato Sauce - 1 tsp
Salt to taste
Spring Onions - 2 tbsp
How to make the Loose Prawns
Clean and wash the prawns. Drain well.
a bowl, take the prawns along with cornflour, maida, salt, white
pepper, ajinomoto, mix well. Beat the egg well and add to the bowl. Mix
everything together. There is no need to add water as egg is enough to
There is no need to rest this as resting will get the prawns become soggy.
Heat a kadai with oil, deep fry the prawns in batches and drain on a kitchen towel.
a kadai, heat a teaspoon of oil. saute, green chilies, ginger, garlic
and onions till they turn colour, Add salt and chili powder. Next add
the tomato sauce. Combine everything together.
Now quickly add the fried prawns and toss together, sprinkle finely chopped spring onions on top and serve right away.
This goes for the December Week 4, Cooking from Cookbook Challenge