INGREDIENTS:
Prawns: 100 gms
Refined flour and gram flour: One Tsp each
Yoghurt and ginger-garlic paste: One Tsp each
Red chilli powder: 1 Tsp
Lemon juice and chaat masala: One Tsp
Salt: To taste
METHOD:
Clean the prawns and drain the water. It should be without moisture. Add red chilli powder, salt, lemon juice with prawns and keep it aside for five minutes. Add remaining ingredients to the prawns. Heat the oil in a pan and deep fry the marinated prawns. Serve the dish with mint chutney.
Chef R. Subbaiyah is the chef de partie of Hotel Royal Court. He has specialised in South Indian cuisine. During free time he likes to watch television and read books on cookery.
