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Sunday, 20 October 2013

KERALA SPICE COATED CRISPY KING PRAWN

Kerala spice coated crispy king prawn



Same recipe can be tried with anchovies


Serves: 1
Course:  starter

3 king prawns
1 g turmeric powder
3 mL lime juice
2 garlic cloves
4 curry leaves
1 g black peppercorn
5 g shallot, peeled
5 g dry shrimp powder
2 g red chilli powder
2 g coriander powder
3 g coconut milk powder
1 no: mini poppadum
200 mL oil
Salt to taste

For beetroot air
Follow the same method as for cardamom lime air in meen vevichathu; add beetroot juice plus all other ingredients.

Remove shell from king prawns, leaving the head and tail, devein, and marinate with salt, lime juice, and turmeric. Coarsely grind garlic, shallots, pepper, and curry leaf, and mix in with prawns; keep for 10 minutes.

Now add and mix all dry powder. Check salt and leave in fridge for 10 minutes before frying; this is to avoid losing spices when the prawns are dropped in hot oil.

Heat oil to 160 °C, as this is best for frying without burning the spices yet gives a crisp texture. After frying prawn strain the oil fry mini poppadum in same and discard the oil , it may not advisable to re-use oil after second tme.

Suggestions:
You can try the same recipe with fresh, cleaned calamari (squid) rings, anchovy, white bait..
Quickly fry it without overcooking to keep it soft, but with a crisp spice coating. If you need a more crispy texture, add Japanese bread crumbs (the crumbs have more similarity to desiccated coconut). Large crumbs give the right mouthfeel.