Sauted Prawns or shrimps marinated in ginger and green chillies.
Ingredients
16 Prawns (headless)
1 tbsp GingerClick to find more about Ginger paste
2 tsps Green chilliClick to find more about Green chilli paste
1 tsp SaltClick to find more about Salt
2 tbsps Lemon juice
3 tbsps Oil
For peanut dip:
1 cup Peanuts (roasted)
1 tsp Cumin seedsClick to find more about Cumin seeds
1 tsp Mustard seeds
3 Red chillies whole
1 tbsp Oil
1/2 small sized OnionClick to find more about Onion (finely chopped)
1 inch piece GingerClick to find more about Ginger (finely chopped)
1 tsp TamarindClick to find more about Tamarind paste
1/2 cup Coconut milk
Preparation
De vein prawns and remove the shells keeping the tails intact.
Wash thoroughly and pat dry.
Apply saltClick to find more about salt, lemon juice, gingerClick to find more about ginger, green chilliClick to find more about green chilli paste to the prawns and keep aside for fifteen minutes.
Heat oil in a shallow frying pan and cook marinated prawns for two minutes. Do not over cook prawns as they tend to become tough and rubber like. Drain onto an absorbent paper.
For peanut dip, peel dry roast cumin seedsClick to find more about cumin seeds, mustard seeds and whole red chillies.
Grind these and roasted peanuts to a fine paste by adding half cup of water. Heat oil in a pan, add chopped onionClick to find more about onion and gingerClick to find more about ginger.
Saut till onions become soft and change colour slightly.
Add peanut paste and cook on a medium heat for a minute.
Add tamarindClick to find more about tamarind paste dissolved in a little water to this and cook for a few minutes.
Add saltClick to find more about salt and mix well.
Stir in coconut milk and simmer for five minutes.
Serve this dip with sauted prawns.
Ingredients
16 Prawns (headless)
1 tbsp GingerClick to find more about Ginger paste
2 tsps Green chilliClick to find more about Green chilli paste
1 tsp SaltClick to find more about Salt
2 tbsps Lemon juice
3 tbsps Oil
For peanut dip:
1 cup Peanuts (roasted)
1 tsp Cumin seedsClick to find more about Cumin seeds
3 Red chillies whole
1 tbsp Oil
1/2 small sized OnionClick to find more about Onion (finely chopped)
1 inch piece GingerClick to find more about Ginger (finely chopped)
1 tsp TamarindClick to find more about Tamarind paste
1/2 cup Coconut milk
Preparation
De vein prawns and remove the shells keeping the tails intact.
Wash thoroughly and pat dry.
Apply saltClick to find more about salt, lemon juice, gingerClick to find more about ginger, green chilliClick to find more about green chilli paste to the prawns and keep aside for fifteen minutes.
Heat oil in a shallow frying pan and cook marinated prawns for two minutes. Do not over cook prawns as they tend to become tough and rubber like. Drain onto an absorbent paper.
For peanut dip, peel dry roast cumin seedsClick to find more about cumin seeds, mustard seeds and whole red chillies.
Grind these and roasted peanuts to a fine paste by adding half cup of water. Heat oil in a pan, add chopped onionClick to find more about onion and gingerClick to find more about ginger.
Saut till onions become soft and change colour slightly.
Add peanut paste and cook on a medium heat for a minute.
Add tamarindClick to find more about tamarind paste dissolved in a little water to this and cook for a few minutes.
Add saltClick to find more about salt and mix well.
Stir in coconut milk and simmer for five minutes.
Serve this dip with sauted prawns.
