Skip to main content

Pepper Prawns Fry



Pepper Prawns Fry

Deep fried spicy and salty prawns is irresistible and one of my favorite ways to eat prawns. This crispy fry will be a perfect treat for your family. Pepper Prawns fry is crispy fried prawns with exciting flavors of garlic,butter,zesty lemon and kick of pepper.It is my take to butter garlic shrimp,but a little spicy.This recipe is so versatile and easy to prepare.

If you get fresh prawns try frying it head on, it has an irresistible delicate crispness to it, juicy and equally tasty.Thanks to hubby who convinced me that the head is the most flavorful part of prawns...so true.If you are not a fan of the head,no worries, it is still tasty and irresistible.

The spicy marinade has black pepper,roasted bell pepper and bird eye chili. Bird eye chili is  hot spicy one,if you cannot handle the heat you can skip it or substitute with a less spicy one.Roasting pepper enhances the flavor and bird eye chili and black pepper contributes a little heat which is the key to this recipe. You will find this a perfect appetizer or serve it as a snack.

Ingredients
Prawns large- 12-14 large
Turmeric- 1/4 tsp
Garlic- 4 pods
Ginger- 1 small piece
Green bell pepper cubes- 4-5
Bird eye chilly- 2-3
Pepper powder- 3/4 tsp
Chilly powder- 1/2 tsp
Egg white- 1
Corn starch- 1 tsp
Butter- 1 tsp
Curry leaves- a few(optional)
Salt to taste
Oil for deep frying
Lemon juice- 1 tsp


Wash the shrimp with its head on. Trim the long whiskers and the pointy part of the head. Remove the shell but keep the head and tail intact. Using a sharp knife make a slit and remove the vein.Wash thoroughly under running water and set aside.
In a pan heat one tsp of oil and saute cubed bell pepper (1/4 of a small bell pepper will be enough), ginger and garlic and a few curry leaves. Saute till changes color and has a good aroma. Allow this to cool down and make a fine paste. Mix in butter,turmeric,chilly powder,pepper powder,salt,egg white and corn starch. Marinate the prawns and set aside for 10-15 minutes.
Heat oil in a pan. Add curry leaves and then fry the prawns in batches.Deep fry the prawns for two to three minute till it is crispy and golden.Drain on paper towels.Drizzle lemon juice before serving.


Try this,
Hope you will all enjoy!

Comments

  1. Whenever we get fresh prawns we always use it along with it's head.This looks so yummy and crispy,feel like grabbing it from the screen hehe.Next time I get prawns I think I will try making this :) The images looks awesome!

    ReplyDelete
  2. Looks super yummy, I must try this recipe soon..

    ReplyDelete

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...



Ingredients
1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp
oil



Dry roast the ingredients under garam masala …

Chemeen Masala Varattiyathu/ Pan roasted Prawns

Chemeen Varattiyathu is a popular sea food delicacy of Kerala. It is not fried prawns but gravy with is almost semi-dry. It is a great side dish for rice. It has the enticing flavors of garam masala and coconut oil and curry leaves. It is spicy, peppery and a bit tangy due to the use of   Kukum or kudampuli. You can instead add tomatoes or lemon juice. You can also add coconut pieces in the recipes and it gives a crunchy bites along with the prawns.


Ingredients
Prawns- 1 lb
Shallots chopped- 1 cup
Ginger and garlic paste- 2 tsp
Chilly powder - 1 1/2 tsp
Pepper powder-1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 3/4 tsp
fenugreek powder- 1/3 tsp
Kukum- 2-3 pieces 
Fennel powder- 1/2 tsp (optional)
curry leaves
Coconut pieces( Optional)
Coconut oil


Clean and marinate prawns with salt, turmeric, pepper and fennel powder and keep it aside for fifteen minutes.
In a pan heat oil and saute shallots till lightly golden brown. Add in ginger garlic paste, curry leaves and saute for …

Mutton Fry

Mutton Fry (updated pic)

This is a recipe for delicious Kerala style mutton fried with a blend of exotic spices and regional flavors.It is simple and quick recipe and should admit that I loved this ever since I have tasted it. This is not deep fried as the name suggest,but is first cooked and then slightly pan fried.
Ingredients
   Mutton 1 1/2 lb

1) Shallots- 1 cup chopped
Ginger paste- 1 1/2 tsp
Garlic paste- 1 tsp
Pepper powder- 3/4 tsp
Garam masala- 3/4 tsp
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
salt to taste

2)  Onion finely chopped- 1/2 cup
Thinly sliced ginger- 1 tsp
Green chilly-1
Curry leaves- a few
Crushed dry red chilly- 1 tsp
Crushed fennel seeds- 3/4 tsp


Clean mutton and marinate it with all the ingredients listed under one (1) and keep aside for half an hour.Pressure cook the mutton with half cup of water in medium flame till four whistles and if there is excess gravy after you open the lid of the pressure cooker,continue cooking till all the water evaporates…

Thai Fried Bananas

Thai Fried Bananas
Thai fried bananas is very popular in restaurants and also a yummy street food. When I first read the recipe it sounded interesting and I wanted to replicate this popular street food at home.It is made with Thai bananas and the batter is made with coconut milk and rice flour. The first time I saw these bananas fitters, I thought that it was just like the Kerala pazham pori/ plantain fitters. It looks somewhat similar,but this had a unique taste and favor.It has enticing flavor and taste of sweet banana, coconut milk and fresh grated coconut. The rice flour makes it super crispy.  This is a sure winner if you have sudden guests at home. 

You can find Thai banana at any South Asian market. If you cannot find them use any banana with a firm texture to make these fitters. Ripe plantains can also be used. It is a sweet dessert and can be served on its own,but to make it extra special serve it with some vanilla ice cream. Give this recipe a try, you will surely love it.


Meat Ball Curry/Kofta Curry

Meat Ball Curry/Kofta Curry
Today's recipe is a delicious meat ball/ kofta curry which goes well with rice, pulao or naan. If you want to try something different for dinner try this kofta curry. This is a great dish to serve when you have friends over for dinner. Kofta curry is definitely worth a try-juicy and tender meat balls are cooked in a  rich tangy mildly spiced tomato based gravy enriched with aromatic spices.

The first time I tried the kofta curry was in Delhi and it was creamy  rich curry with lots of fresh cream and the meat balls were cooked over charcoal for a smoky flavor. So if you want that authentic flavor try barbecuing the meatballs before adding to the gravy. I wanted to try my own version of kofta curry and added cashew nut paste instead of cream and my family enjoyed for dinner with vegetable pulao and naan .For a richer, creamier texture you can also add cream. You can use minced mutton of beef or even try a vegetarian version of this curry with mashed pota…

Vazhuthananga/Brinjal Mezhukkupuratti

Vazhuthananga/Brinjal Mezhukkupuratti
Quick and easy side dish for rice. Mezhukkupuratti is a spicy stir fry with vegetables,onions and spices. It is a common side dish served with rice in Kerala. You can make mezhukkupuratti with any vegetable like plantain, yard beans, yam or any other of your choice. This vegetable dish is also served in Onam/ Vishu Sadhya.Here I have used eggplant/ Brinjal.
Ingredients Eggplant- 2 (I used the Chinese long eggplant)
Pearl onions- 10-12
Garlic-1 pod
Turmeric powder- 1/3 tsp
Chilly powder-1/2- 3/4 tsp ( adjust accordance to spice preference)
Pepper powder-a pinch
Curry leaves- 2 springs
Mustard seeds- 1/2 tsp
Coconut oil and salt to taste



Cut egg plant into one inch thick slice or into thin long slices.
Crush shallots, two curry leaves and garlic using a kitchen chopper or mortar and pestle.
Heat 2 tbs of coconut oil in a pan and add mustard seeds. When it splutters add curry leaves and the the crushed shallots and saute till the raw smell disapp…

Kerala Spicy Mixture

Kerala Spicy Mixture
 Mixture is a crispy and crunchy snack popular in India.  It is a snack mix or a blend of crispy fries, nuts,chips,fried lentils and  tossed with a spice powder.This is a common snack eaten anytime and at all times. You can find this in every bakery you visit, so back in India, there was no need to make it at home. This always comes handy when you have guests at home or just as a tea time snack.My Mom always stock up on mixture and there is one more reason,it is her favorite snack to this day. Because of her I also became a great fan of spicy mixture.I had never thought that one day I'll make this at home. My mom will be so proud of me when she will see this post :). I am not going to say this is easy to make,but it is definitely worth the effort. Make sure to store in air tight containers,mixture can be made and stored for a long time.
There are lot of variations for this humble snack- Bombay mix, Madras mixture, chivada,chuda- different regions have their o…