Indian recipes

Jhinga Phuljharhi

Course : Indian
Serves: 4

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Ingredients:

8 large prawns -- cleaned, shelled and deveined (but retain tail)

2 Cup oil for deep frying

---FOR THE MARINADE---

1 tablespoon lemon juice

1 1/2 teaspoons cornstarch

1/4 teaspoon yellow chile powder

1 teaspoon salt to taste

---FOR THE BATTER---

400 gram flour

100 gram rice flour

5 large egg yolks

75 grams cheese -- grated

1/2 teaspoon coarse black pepper powder

1/4 teaspoon fennel powder

1/4 teaspoon green cardamom powder

1 dash cinnamon powder

1 dash a few strands saffron

1 teaspoon salt to taste

---MIX FOR THE FIRST TOPPING---

75 grams processed cheese -- grated

2 tablespoons cream

---MIX FOR THE SECOND TOPPING AND

--- REFRIGERATE---

2 large egg yolks whisked

2 medium tomatoes -- chopped fine

2 medium spring onion greens -- chopped fine

1 medium green chile -- chopped fine

5 grams coriander leaves -- chopped

Preparation / Directions:

SKEWER the prawns from tail to head on wooden skewers. Mix all the ingredients for the marinade and evenly rub the skewered prawns with this marinade. Keep aside for 30 minutes. Sieve flour and rice flour separately into a bowl. Add the remaining ingredients for the batter and one liter ice cold water. Whisk to obtain a lumpy batter. Refrigerate until required. Heat oil in a kadai over medium heat. Add a few drops of batter and, as soon as the batter droplets come to the surface, dip skewered prawns in the batter, and deep fry for three minutes. Drain and evenly brush with the first topping Then liberally sprinkle the second topping on the prawns. Finally glaze it in the broiler (or under the salamander) for a minute. Remove skewers and keep aside. Arrange prawns on a platter and serve with warm sautéed juliennes of carrot, potato, pumpkin and beans.

Jhinga Phuljharhi

Ingredients:

Preparation / Directions:

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