INGREDIENTS
Prawns: 150 gms
Corn flour: 10 gms
Corn flakes: 100 gms
White pepper powder and salt: To taste
Vinegar: 15 ml
Egg: One
Refined oil: For deep fry
Hot Garlic Sauce:
Onion: Two
Garlic: One clove
Salt: To taste
Tomato sauce: 50 gms
Refined oil: Two Tsp
Chop the onion and garlic. Heat the oil and add onion, garlic and sauté it well. Add tomato sauce and reduce it till it becomes slightly thick in consistency on simmering fire. Check for seasoning.
METHOD:
Peel and clean the prawns and marinate them with egg, salt and pepper. Dust the marinated prawns with corn flakes and corn flour. Deep fry the prawns till golden brown and strain it. Serve hot with hot garlic sauce.
Chef Veerapandi has done his Diploma in Hotel Management and has refined himself as a cook working in Ramanashree Resort , Bangalore, Vijay Park and Niagara Hotel, Chennai. He is at present a Commi in Chinese section at Hotel Fortune Pandiyan, Madurai.
