INGREDIENTS:
Prawns: 100 gms
Corn flour: 100 gms
Rice flour: 50 gms
Ginger and garlic paste: 20 gms
Kashmiri red chilli powder: 10 gms
Refined oil: For frying
Salt: To taste
METHOD:
Clean prawns and marinate in salt and ginger garlic paste. Mix corn flour, rice flour, Kashmiri red chilli powder, salt and set aside. Dust each marinated prawn with the flour mixture and deep fry in medium hot oil till golden brown. Serve hot with coleslaw and lemon wedges.
Chef de partie Periasamy has been with Hotel Sangam for 18 years. A specialist in South Indian cuisine, his dishes can be sampled at the hotel's 24-hour coffee shop, Cascade.
