cornflakes and spice encrusted prawns
Crunchy prawns coated in a spicy cornflakes mixture, a tasty north Indian receipe!
Ingredients
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500g / 12 -14 pieces large prawns, cleaned deveined (without shell)
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½ teaspoon salt
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½ teaspoon turmeric powder
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1 cup cornflakes
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1 teaspoon whole cumin
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2 teaspoons whole coriander
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10-12 curry leaves (washed and dried)
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1 large dry red chili
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4-6 whole black peppercorns
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a pinch aesofetida (optional)
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1 whole egg, well beaten
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3 tablespoons coconut oil
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2 tablespoons coconut oil
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3 green chilies, halved
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8-10 curry leaves
Instructions
- 1. Apply salt and turmeric to cleaned prawns and allow to marinate while preparing other ingredients.
- 2. Grind cornflakes in a chopper or grinder until you get a coarse powder.
- 3. Heat a frying pan on medium heat, add whole spices and curry leaves. Stir the spices until they start changing color to a golden brown. Remove from heat and cool. Grind in a spice grinder or food process to a coarse powder. Mix cornflakes, spices and aesofetida and keep aside.
- 4. Heat 3 tablespoons of coconut oil in a non-stick frying pan. Dip each prawn in the beaten egg, and dip in cornflakes mixture to coat. Fry for 2 minutes on each side, until cornflake coating has browned.
- 5. Place cooked prawns in a serving dish. Heat 2 remaining tablespoons of coconut oil on medium heat. When hot, add curry leaves and chilies. Fry for 2 minutes, then pour oil on top of prawns and serve immediately.
Serves: 2-4 people as a starter
Ingredients: 12
Critical Ingredients
The cornflakes and spices are essential. If you do not have whole red chilies, you can substitute ¼ teaspoon red chili powder in the final cornflake mixture (don’t brown the chili powder with other spices- it will burn). The asafoetida is optional. While you can skip the tempering, the additional green chilies and curry leaves do add a lot of flavor to the dish.
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