Ingredients
•1/2 kg de-veined and de-shelled medium sized prawns
•1 tbsp ginger garlic paste
•Juice of 1/2 lime
•1 tsp turmeric powder
•Salt and black salt as per taste
•1 tbsp cornflour powder
•1 tbsp each of honey, tomato sauce and chilli sauce
•1 tsp soya sauce
•Oil for frying
•5-6 garlic pods roughly sliced
•1 medium onion cut into square size
Marination
•Mix all ingredients except honey, tomato sauce, chilli sauce and soya sauce and marinate for 15-30 minutes.
Process
•Shallow fry the prawns for 3-4 mins on each side
•In the same pan, fry the onions and garlic for 3-4 mins and put in the prawns. Toss the mixture well.
•In 1.5 cups of water, mix the honey, tomato sauce, chilli sauce and soya sauce and pour it over the prawn mixture.
•Simmer it for 5-10 mins and increase the flame to have a slightly thicker consistency.
•Remove and serve hot
You can garnish with ginger julienne and green coriander leaves. Also when frying the onions and garlic, you can use green onion/scallions. For sourness, when you increase the flame, you can add 1/2 lemon juice.
•1/2 kg de-veined and de-shelled medium sized prawns
•1 tbsp ginger garlic paste
•Juice of 1/2 lime
•1 tsp turmeric powder
•Salt and black salt as per taste
•1 tbsp cornflour powder
•1 tbsp each of honey, tomato sauce and chilli sauce
•1 tsp soya sauce
•Oil for frying
•5-6 garlic pods roughly sliced
•1 medium onion cut into square size
Marination
•Mix all ingredients except honey, tomato sauce, chilli sauce and soya sauce and marinate for 15-30 minutes.
Process
•Shallow fry the prawns for 3-4 mins on each side
•In the same pan, fry the onions and garlic for 3-4 mins and put in the prawns. Toss the mixture well.
•In 1.5 cups of water, mix the honey, tomato sauce, chilli sauce and soya sauce and pour it over the prawn mixture.
•Simmer it for 5-10 mins and increase the flame to have a slightly thicker consistency.
•Remove and serve hot
You can garnish with ginger julienne and green coriander leaves. Also when frying the onions and garlic, you can use green onion/scallions. For sourness, when you increase the flame, you can add 1/2 lemon juice.
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