Serves :
4
Preparation time : 2 1/2 hours
Cooking time : 10-12 minutes
INGREDIENTS :
Prawns (King size), shelled, deveined .......... 1 Kg
Oil for frying
For the first marinade:
Ginger paste ....................... 20 gms / 4 tsp
Garlic paste ....................... 25 gms / 5 tsp
White pepper powder ............... 3 gms / 1/2 tsp
Lemon juice .......................... 6 ml / 1 tsp
For the second marinade:
Cheddar Cheese, grated ............. 60 gms / 4 tbs
Carom (ajwain) seeds ................. 15 gms / 1 tbs
Cream .............................. 60 gms / 4 tbs
Green cardamom (choti elaichi)
Powder ............................ 3 gms / 1/2 tsp
Mace (javitri) powder ............... 3 gms / 1/2 tsp
Gramflour (besan), roasted ........... 45 gms / 3 tbs
Yoghurt, drained ................... 120 gms 1/2 cup
Sesame (til) seeds ................. 50 gms / 1/4 cup
Bread Crumbs, powdered ............ 100 gms / 1 cup
METHOD :
1. Mix all the ingredients of the first marinade and rub into the prawns. Keep aside for
1/2 an hour.
2. Mix the ingredients for the second marinade (except sesame seeds and bread crumbs),and
marinate prawns in this for another 1/2 an hour.
3. Combine bread crumbs and sesame seeds. Coat prawns with the mixture and chill for 15-20
minutes.
4. Heat oil in a kadai (wok) till it is smoking, lower the heat and fry prawns for 1-2
minutes.Drain, keep aside for 4-5 minutes. Deep fry again till they are crisp and golden
in colour. Drain excess oil and serve hot, garnished with lemon wedges. |
