|
Ingredients
|
Quantity
|
|
Large prawns – cleaned, shelled and
deveined (but retain tail)
|
8
|
|
Oil
|
for deep frying
|
|
For the
marinade:
|
|
|
Lemon juice
|
1 tbsp
|
|
Cornstarch
|
1 ½ tsp
|
|
Yellow chilli powder
|
¼ tsp
|
|
Salt
|
to taste
|
|
For the
batter:
|
|
|
Flour
|
400gms
|
|
Rice flour
|
100gms
|
|
Egg yolks
|
5
|
|
Cheese – grated
|
75gms
|
|
Coarse black pepper powder
|
½ tsp
|
|
Fennel powder
|
¼ tsp
|
|
Green cardamom powder
|
¼ tsp
|
|
Cinnamon powder
|
1pinch
|
|
Saffron strands
|
a few
|
|
Mix for
the second topping and refrigerate:
|
|
|
Egg yolks – whisked
|
2
|
|
Tomatoes – chopped fine
|
2
|
|
Onion greens – chopped fine
|
2 springs
|
|
Green chilli – chopped fine
|
1
|
|
Green coriander leaves – chopped
|
5gms
|
Skewer the prawns from tail to head on wooden skewers. Mix all the
ingredients for the marinade and evenly rub the skewered prawns with this
marinade. Keep aside for 30 minutes. Sieve flour and rice flour separately into
a bowl. Add the remaining ingredients for the batter and one liter ice cold
water. Whisk to obtain a lumpy batter.
Refrigerate until required. Heat oil in a kadai over medium heat.
Add a few drops of batter and, as soon as the batter droplets come to the
surface, dip skewered prawns in the batter, and deep fry for three minutes.
Drain and evenly brush with the first topping Then liberally sprinkle the
second topping on the prawns. Finally glaze it in the broiler (or under the salamander)
for a minute. Remove skewers and keep aside. Arrange prawns on a platter and serve
with warm sautéed juliennes of carrot, potato, pumpkin and beans.
