I have been busy all week and had some guests come-over for dinner. So what do you do when you have guests coming over? I usually go by what I love and what I have done over and over again just to be sure that it works right on D day. Today I am sharing with you a great tasting and fool-proof dish which I tried from my blogger friend & baker Suja Manoj. I tried to modify the dish a little but took inspiration from hers and it turned to be a hit among guests and got over in no time. Thanks to Suja for this wonderful tasting dish which is a pure favorite at home now :-)
I had pan fried the prawns instead of deep-frying them and fried the excess shredded coconut and later combined it all which a good mix along with fried curry leaves. I had served this as a starter ~ The aroma and color of the dish makes it absolutely stunning and tastes great and is sure to vanish in seconds, so make sure you double the quantity if you have guests coming home. Did I tell you that every-time I tried to re-create the dish it still tastes great, so you can be sure that its a yum factor.
Recipe Source ~ Suja Manoj(slightly modified)
Serves ~ 4-5
Tiger Prawns (de-veined with tail) - 500 gms
Shredded coconut - 1/4 cup
Red chilli powder - 1 tsp
Corriander powder - 1 and 1/2 tsp
Pepper powder (black) - 1/4 tsp
Turmeric powder - a generous pinch
Curry leaves - handful
Rice flour - 1 tbsp
Lime juice - 1 tbsp
Salt - a per taste
Oil (sunflower) - as required to pan fry
- In a bowl add all the masala powders along with salt and lime juice and mix well, to this add the shredded coconut and prawns mix well and let it marinate for 15 minutes in the refrigerator
- Heat oil in a deep pan/ skillet, in the mean-time add the rice flour and mix well and once its hot add the curry leaves and wait till it turns crispy, drain in kitchen towel. Now add the prawns in a batch of 3-5 and let it cook on each side for atleast 60 seconds and turn the other side, and do the same, drain the excess oil using a kitchen towel.
- In the same pan add the curry leaves, the remaining shredded coconut and saute well and let it cook for 2-3 minutes to this add the pan-fried prawns and give it a good mix
- remember to put the rice flour just before frying, if you make it cook in the mixture the result is soggy prawns.
- also remember not to wet the mixture too much, this can also result in soggy prawns
Serve hot with toothpicks :-)