Fried Prawn ~ Kerala Style

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

Ingredients 

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

Method

• 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 

Tips 

- 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 :-)

Thai Prawn Fried Rice ~ for the spicy couple ;-)

My husband and I love Thai food, and once we moved to London we were craving for a good Thai restaurant and in the process of doing so, I came across a similar recipe in  a cook show on TV. And guess what that evening planned to surprise him and it was a winner. The presentation is equally important and anyone can give it a go, it will definitely be a sweet surprise for the person you are cooking this for. I did not make any sauce or curry to go with it since the rice had enough spice.


Ingredients I used :


Serves approx 2 people
Prawns - 300 gms (cleaned, de-veined, medium sized)
Spring onions - 1 bunch
Garlic - mince of 8-10 pods
Onion - 1 medium sized
Red chilli flakes - 1 tsp
Light soy sauce - 2 tsp
Red chilli powder - 1/4 tsp
Egg - 2 for scramble
Rice - 1 cup (preferably basmati/ long grain rice)
Oil - 3 tsp


How I did it :


Rice - The rice is the most important ingredient for this dish, hence it has to be done the right way, boil the rice so that it is cooked well and not mushy. Like you see in the picture, where the rice grains are separated well. I usually use the cooker to boil rice and  I let it cook for 4 whistles. Once this is done let it cool down to room temperature and pack it in a container and refrigeration it for at least 5 hours or best if it stays overnight. Usually I cook the rice in the morning, freeze it for cooking later in the evening. Remember you need not add salt or anything else while boiling the rice


1. In a hot wok/ pan heat the oil and add the garlic along with the prawns and onions, give it a good stir and let it cook for 3 minutes, add a bit of salt to this.
2. add the red chilli powder, soy sauce, red chilli flakes and stir well.
3. once this is done, now move this mixture to one end of the pan/wok and on the other end add the beat eggs with salt and scramble them, mix it all together.
4. now add the rice and spring onions give it a good stir and let it cook for 4-5 minutes.
5. serve hot


For Rice setting :


Take a small cup/ bowl dab little oil in it and grease the inside completely. to this fill the rice in the cup and press it inside so that the rice it fully packed in the bowl. Now reverse the contents of the bowl on the serving plate. Place 2 prawn pieces on top of the rice mold to give it a restaurant effect. You could even serve it with some vegetables in the side.


Tip -


- the rice needs to be cooked and refrigerated prior to doing the dish.
- soy sauce is usually salted hence watch with the salt
- you could even add some vegetables to this dish, do as you pleace