INGREDIENTS:
Jumbo prawns: Four
Lemon: One
Salt: 10 gm
Mustard powder: Five gm
Maida: 10 gm
Egg: Half
Bread crumbs: 75 g
Carrot: 15 gm
Tomato: 20 gm
Broccoli: 15 gm
Ginger and garlic: Five gm each
Soy sauce: Two ml
Rice: 30 gm.
METHOD:
Shell the prawns and remove the tails. From the interior curve, cut the meat leaving the thin layer on the back. Mix soy sauce, lemon juice, mustard powder, salt, garlic and ginger. Dip prawns in the batter and in the beaten egg. Roll them over breadcrumbs for coating. Fry the prawns properly until they become crispy. Serve with boiled carrot, tomato, broccoli and garlic rice.
(To prepare the garlic rice, cook the rice and toss it with garlic, pepper, and salt).
Chef P. Azhaguraja is the sous chef at Hotel Sangam. With seven years in culinary field he has specialised in continental cuisine. During free time he likes to research on hidden traditional Indian food.
