PRAWNS - THESE SMALL AQUATIC CRUSTACEANS HAVING AN EXOSKELETON IS A TREAT TO SEA FOOD LOVERS.THEY ARE RICH IN HIGH QUALITY PROTEINS AS WELL AS HIGH IN CHOLESTEROL BUT THEY ARE COMPOSED OF HEALTHY FATS WHICH ARE LOW IN SATURATED FATS..
ITS BIGGER SIZE IS CALLED THE TIGER PRAWNS.THEY HAVE A NATURAL SWEET TASTE TO THEM WHICH IS A MARK OF THEIR FRESHNESS.
DEVEINING THE PRAWNS IS THE REMOVAL OF THE INTESTINAL TRACT IN THEM PRAWNS WHICH IS IMPORTANT PART OF ITS CLEANING,THE GREEN PART ARE THE EGGS ,MANY REMOVE THAT TOO IT IS NOT HARMFUL AND THEY TURN ORANGE AFTER COOKED.
PRAWNS NEED TO BE COOKED PROPERLY BECAUSE THEY CONTAIN HARMFUL BACTERIA AND VIRUSES WHICH CAN RESULT IN ILLNESSES.
A SIMPLE FRY DISH:
RECIPE CARD:
PREPARATION TIME:10 MINS
COOKING TIME:10 MINS
SERVES:4
INGREDIENTS:
- PRAWNS/ JHINGA-500 GMS
- RED CHILLI POWDER/LAL MIRCH-2TSP
- GINGER AND GARLIC PASTE/ADRAK LAHSAN-2TSP
- TURMERIC/HALDI-1TSP
- CUMIN POWDER/ZEERA-1TSP
- CORRIANDER POWDER-1TSP
- SALT TO TASTE
- OIL FOR FRYING
METHOD:
- DEVEIN THE PRAWNS,RUB SALT AND KEEP ASIDE FOR 10 MINS.
- WASH THE PRAWNS THOROUGHLY.DRAIN THE EXCESS WATER .
- MIX IN ALL THE INGREDIENTS EXCEPT OIL AND MARINATE ATLEAST FOR A HOUR.
- TAKE OIL FOR FRYING IN A PAN ,HEAT IT AND PUT THE PRAWNS ONE BY ONE ..
- COOK ON EITHER SIDE TILL COOKED AND JUICY .
- READY TO SERVE.
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