Crispy prawns in tikka masala.

May 12, 2015
By Mary Anthony
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CRISPY PRAWNS/ PRAWNS IN TIKKA MASALA

Prawns are a great source of high quality protein, and provide some of the most important vitamins and minerals that make up a healthy diet. They are surprisingly low in calories and are made up of extremely healthy cholesterol.

INGREDIENTS

250 – 300 gms cleaned prawns [ only flesh ] – Remove the head, shell, intestine of the prawns and partially butterfly them .
1 tbsp ginger-garlic paste
1/4 tsp turmeric powder
2 tsp red chili powder or as per taste
1 tsp garam masala powder
1/4 tsp Kasoori methi pwdr
Salt to taste
3/4 cup Plain rice flour/roasted rice flour + 1/4 cup fine chiroti rava required for coating
Oil to fry.
Tandoori colour a pinch (optional)
1 tsp Besan for binding [optional ]

METHOD

In a bowl, mix ginger garlic paste + turmeric powder + red chili powder + garam masala powder + kasoori methi pwdr + colour+ salt + besan + prawns.

And keep it in fridge for minimum an hour or overnight.

In a plate take rice flour +rava .

Take the marinated prawn , roll them in the rice flour mixture nicely so that it gets completely coated with the flour.

Now deep fry it on medium flame .

Serve hot with chilli sauce or schezwan sauce.

While serving sprinkle little chaat masala and squeeze few drops of fresh lemon juice over it.

NOTE

Variation instead of rice flour you can use rava or bread crumbs with a wash of beaten egg.
Rice flour adds both flavor and texture to deep-fried dishes and adds an incredibly crunchy texture to fried food.