Crispy prawns in tikka masala.
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.
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