SHRIMP SPECIAL (dedicated to Solme Shetty)

SHRIMP SALAD

INGREDIENTS

·         10-15  medium size Prawns

·         4 tbsp  Mayonnaise

·         1 bunch Spring onion

·         2 tsp  Pepper powder

·         Salt to taste

METHOD

·         Boil prawns adding little salt to it, strain and keep aside

·         Mix mayonnaise with chopped spri ng onion & pepper and finally add prawns

·         Serve cold

FRIED SHRIMPS

INGREDIENTS

·         1 kg Prawns

·         2 tsp Worcestershire  sauce

·         1/2tsp Turmeric powder

·         2tbs Vinegar

·         3 tsp  Pepper powder

·         2 Egg white (beat egg white)

·         Salt to taste

·         1 cup fine Ground nut powder

METHOD

·         Clean prawns and put it in a strainer to remove excess water

·         Add salt to it

·         Marinate prawns in Worcestershire sauce, vinegar, pepper powder and egg whites

·         Dip the prawns in groundnut powder

·         Thread the prawns in a skewer (5’’ 8’’length)

·         Deep fry prawns to a crispy golden brown

·         Garnish with spring onions, if required

SHRIMP KEBABS stuffed with Green Chutney

INGREDIENTS

·         1 kg medium size Prawns

·         2 Eggs

·         Turmeric powder

·         Salt to taste

·         Oil for frying

·             

METHOD

·         Clean the prawns and put it in a strainer to squeeze the water from the prawns

·         Rub with a big pinch of salt and turmeric powder

·         The paste should be very dry  (don’t add water while grinding)

·         Grind to a paste and keep aside

·        Prepare the green chutney

·         Make a ball of prawn mix and fill the green chutney inside the prawn paste

·         Cover it neatly, so chutney does not come out of the surface

·         Take a deep pan filled with oil  

·         Dip the kebabs in the whipped egg

·         Fry till golden brown

INGREDIENTS for Green Chutney

·         1 bunch of Mint and Coriander leaves

·         2  inches Ginger

·         8  flakes of Garlic

·         8  green Chilies

·         little  Tamarind

·         Salt to taste

METHOD for Green Chutney

·         Grind all the ingredients together

    

PRAWN VINDOLA

INGREDIENTS

·          1kg Prawns

·         1 tsp Turmeric powder

·         ½ tsp Mustard seeds

·         1 large Onion

·         12 Red chilies

·         5- 6 Garlic flakes

·         1 tsp Cumin powder

·         ½ cup Oil

·         ½ cup Vinegar

·         ½ tsp Sugar

 METHOD

·         Grind  onions, chilies , garlic, cumin and mustard with vinegar ( ¼ cup)

·         Heat oil in a pan and fry the ground masala in a low fire, till the oil leaves the  masala

·         Put prawns and the left over vinegar, add salt to taste and sugar

·         Cook in a very low flame, until the prawns is cooked.

·         Serve hot with bread or rice

PRAWN IN COCONUT MILK

INGREDIENTS

·         ½  kg Prawns

·         1 inches piece Ginger

·         4 cloves of Garlic

·         2 Cloves

·         1 Onion chopped

·         2 tsp  Tomato puree

·         4 Green Chilies (slit lengthwise)

·         2 tsp Red chilly powder (optional)

·         3  tbsp Oil

·         1cup thick Coconut milk

·         Coriander leaves (chopped)

·         ¼ tsp Turmeric powder

·         Salt to taste

METHOD

·         Clean the prawns

·         Rub turmeric powder and salt

·         Marinate with ground ginger, garlic (freshly grounded ginger-garlic paste) and red chilly powder

·         Heat oil, put chopped onions and  fry the onion until it turns transparent

·         Fry  slit green chilies

·         Add the tomato puree

·         Finally add marinated prawns

·         Let it blend with prawns in a low fame, cook till the prawns are done

·         Pour coconut milk and let it boil for sometime

·         Sprinkle with coriander leaves

·         Serve with rice

SHRIMP BIRYANI

INGREDIENTS

·         1 kg big size Prawns

·         2 cups Basmati rice

·         3 big Onions

·         2 inch piece Ginger

·         7-8 Green chilies

·         1 tbs Coriander seed

·         8 Pepper corns

·         2 tsp  Cumin seed  (jeera)

·         5-6 flakes of Garlic

·         3 big Onions

·         3 Cloves

·         2 pieces  Cinnamon

·         2 green Cardamom

·         ½ cup thick Curds

·         8- 10 Almonds

METHOD

·         Grind to a fine paste of ginger, chili, coriander seeds, pepper, garlic and one onion

·         Slice 2 onions thinly and fry into a golden brown to garnish (keep aside)

·         Wash and drain the rice and soak enough water to soak for 2 hours (the rice becomes double the size)

·         Drain the rice and keep aside

·         Shell out, clean  and wash the prawns and rub in ½ tsp salt and turmeric powder

·         Take a  thick bottom vessel, put ghee and add the cinnamon, cloves and green cardamom  and fry for a minute

·         Put chopped onions and fry till it is transparent

·         Add grounded  masala  fry for a minute

·         Finally add  the rice and prawns fry a little lightly without breaking the rice

·         Put salt and cover the lid let it cook till  the rice is half done  (approximately with 2 cups of boiling water)

·         When it is half done, add the thick paste of almonds with curds. stir lightly

·         Pour 2tbs of ghee and cover the lid

·          Seal the edges and put it in an oven till the edges are baked

·         Garnish with fried onions and dry grapes

·         Serve hot  with raita

Enjoy

Mama