MESS DECK PRAWNS 

 

This dish is inspired by the prawns served as appetisers on army mess decks in coastal cantonments. A favourite amongst seafood lovers, these crisp-fried prawns are a clear winner. 

Preparation time: 20 minutes (Serves 2) 

For Prawns 

Ingredients:

•       10 grade medium prawns, (clean, shelled, tail intact)

•       1 cup tamarind soaked in hot water

•       15 curry leaves

•       1 tbsp turmeric powder

•       1 tbsp coriander powder

•       1 tsp red chilli powder

•       1 egg whole

•       1 tsp roasted cumin powder

•       2 cups semolina

•       1 ltr. cooking oil

•       Mineral salt as required 

Preparation:

•       Soak some tamarind and extract the pulp in a bowl

•       Add the masala powders and seasoning

•       Add one egg, whisk it well

•       Marinate prawns in this for 20 minutes

•       Now coat the prawns lightly with semolina

•       Shallow-fry till golden brown for 5 minutes

•       Top with tempering and serve with chutney

 For Chutney 

Ingredients:

•       2 tbsp cooking oil

•       2 fresh red chillies

•       15 curry leaves

•       ½ tbsp turmeric powder

•       1 cup fresh coconut paste 

Preparation:

•       Heat the pan and add oil, button red chilli, curry leaves,

chilli powder, turmeric powder and roasted coconut paste

•       Mix well 

 For Tempering 

Ingredients:

•       ¾ cup chopped tomatoes

•       5 curry leaves

•       ½ tsp mustard seeds

•       ½ lemon juice

Preparation:

•       In a pan with hot oil, add mustard seeds, curry leaves and tomatoes

•       Add lemon juice and take off the flame