Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

March 20, 2009

FRIED PRAWNS IN BATTER

½ kg medium size prawns                                    4 tablespoons flour 2 teaspoons chilly powder                                      ½ teaspoon tumeric powder Salt to taste                                                               […]

½ kg medium size prawns                                   

4 tablespoons flour

2 teaspoons chilly powder                                     

½ teaspoon tumeric powder

Salt to taste                                                              

1 egg beaten

Oil as required for deep frying

Wash, clean and de-vein the pawns. Make a batter with the flour, chilly powder, salt, beaten egg and a little water. The batter should not be too thick or too thin. Dip the prawns in the batter and deep fry till golden brown

(Visited 20 times, 1 visits today)
Article written by Bridget White-Kumar
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram