Preparation:
Wash and de-shell the prawns. Boil the prawns and then mince the boiled prawns. Using a little oil, fry the onions and tomato till brown. Then add prawns and fry for a while. Add the milk and lime juice. Cook till a thick paste is formed. Remove from fire and keep aside. For the dough: 2 cups maida (flour) 1 cup water 1 tablespoon ghee (hydrogenated oil) 1 or 2 eggs breadcrumbs Allow the water to boil, add salt and ghee. Stir in the flour continuously. Remove from fire and knead when warm, roll out and cut into rounds (for example with a wineglass). Place a little prawn filling in each round. Press down the edges, dip in beaten egg, coat with bread crumbs and deep fry till golden brown. f
Source: "Goan Cookbook" by Joyce Fernandes |
