Prawn Sixty Six
Rating: 5/5 - Votes: 1 - Views: 12747
A delicious prawn curry cooked with sauted onions and tomato puree with the blend of spices.
Total servings: 2
Calories:
Pre-Prep time:
Preperation time: 30 min
Occasion: Any
Cuisine: Pakistani
Effort: Easy
Best for: All
How to serve: Hot
Ingredients:
8 pieces medium sized prawns, shelled and deveined (with tall intact)
For the Batter:
1 egg white
2 tbsp plain flour
1 tbsp cornflour
a pinch salt
a pinch pepper
1 tsp ginger juice
For the Masala:
1 large onion, chopped
2 tbsp ginger/garlic paste
2 green chillies, chopped
1 tsp chilli paste
16 curry leaves
1 tbsp ginger juliennes
1 tbsp tomato ketchup
1 tbsp tomato puree
1 tbsp soya sauce/oyster sauce
1 tbsp sugar
4 tbsp yoghurt
1 tsp tomato paste, whisked into the yoghurt
4 tbsp oil
2 tbsp coriander leaves, chopped
Salt to taste
Oil for deep frying
Preparation:
Mix all ingredients for the batter in a bowl with little water till a batter of dipping consistency is reached.Heat oil in a wok.
Dip the prawns in the batter and deep fry for 2-3 mins.
Heat 4 tbsp oil in a wok and fry the chopped onions till pink.
Add the green chillies and ginger garlic paste.
Fry till onions are golden brown.Add the curry leaves and chilli paste and saut for 30 seconds.
Now add the yoghurt and saute till the oil separates.
Add the sauces, tomato puree, ketchup, sugar and ginger juliennes.
Add the fried prawns and 2 to 3 tbsps of water if needed to coat the prawns over with the sauces.
Stir fry for another 30 seconds on low heat.
Serve garnished with coriander leaves.
