Prawn Manchurian Dry

For the Cooking with Cookbook Challenge this week, I have a manchurian take with Prawns. This is a dish direct from Amma's kitchen for all prawn lovers. This has thumbs up from everybody at home and when the aroma was sneaking out, I knew everybody would love it.

Boys are not that fond of Prawns and though the Prawns Roast is Chinnu's favorite, and the Prawns Dum Biryani never fails to get their attention, they are still reluctant to enjoy as they like chicken. Peddu stays away from Prawns. So it's not a frequently bought season.

We decided to try another new dish even with the rarity this makes an appearance. Amma's dairy was taken out. She said she noted it down from a TV show and ever since I said I have this challenge going on, she has been keen on trying out all the recipes she has written down.

I just noticed that even with all its rare appearance, I do have some handful of Prawn recipes.

Prawn Manchurian Dry

Ingredients Needed:

For the Prawns

Prawns - 1/4 kg
Ginger Garlic paste - 1/2 tsp
Egg white - 1
Maida - 1 - 2 tsp
Cornflour -  1- 2 tsp
Salt to taste
Pepper - 1 tsp
Vinegar -1 tsp
Ol for deep frying

For the Sauce

Onions from spring onions - 2 tbsp
Chopped Ginger - 1 tsp
Chopped Garlic - 1 tsp
Chopped Green Chilies - 2 tbsp
Ajinomoto - a pinch
Soya Sauce - 1 tsp
Tomato Sauce - 1 tbsp
Corn Flour -1  tsp mixed with 1/2 water
Salt to taste
Oil - 2 tsp

How to make the Prawn Manchurian

Wash the prawns and drain. Just before marinating, was with vinegar and salt. Drain again.

In a bowl, add all the ingredients listed under marination and mix well with prawns. Let it sit for 10 mins.

Then heat a small kadai and deep fry the prawns till golden brown and drain on a kitchen towel.

For the Sauce

Heat a non stick pan with oil, add the chopped onions, green chilies, garlic and ginger. Saute well.

Then add all the sauces and combine well. Finally add the corn flour water and bring to boil. When the sauce turns slightly thick, add the fried prawns and combine well. Finally add the greens of the spring onions and serve hot.
This goes for the April Week 3, Cooking from Cookbook Challenge  Group.

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