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Wednesday, 10 August 2011

Prawn Pepper Fry


My mom has done no professional course in cooking. She is completely self taught and after her 30 years in kitchen she is still excited when she learns something new. This recipe was DECODED by my mom right out of a hotel menu. This prawn dish is spicy, crunchy and bursts with flavors.

PRAWN PEPPER FRY:

 You will need:

Tiger Prawns – 10 in numbers
Corn Flour – 3 tbsps
Plain flour – 3 tbsps
Egg White – 1
Pepper – 1 to 2 tsp
Juice of a Lemon
Vinegar – 4 tbsps
Salt to taste
Oil for deep frying
Finely Chopped onions – 3 large
Ginger finely chopped – 2 tsp
Garlic Finely Chopped – 2 tsp

***Pepper corns – 1 tbsp; Dried Red Chillies – 5 (Roughly grind these two together)
Soy Sauce – ½ tsp
Corn Flour – 1 tbsp (Mixed with little water to form a runny mixture)
Salt to taste
Oil – 4 tbsps

Procedure:

  1. Wash the prawns and marinade it with corn flour, plain flour, egg white, pepper, lemon, vinegar and salt. Let it rest for an hour at least.
  2. In a wok pour oil enough to deep fry and fry the prawns till cooked and golden brown. Drain the excess oil in a kitchen towel.
  3. Pour the used oil in a container just leaving about 4 tbsps in the wok. Add the chopped ginger and garlic and sauté well till the aroma is released and it turns nice golden brown.
  4. Add the onions and sauté till golden brown. Then sprinkle salt and the ground spices*** and stir well for a min.
  5. Pour the soy sauce and corn flour mixture stir well for another min.
  6. Tumble in the fried prawns and mix well for a min.
  7. Garnish with chopped spring onions and serve hot.
  8. The prawn Pepper Fry goes amazingly well with noodles and fried rice.
 Tip:

Keep the flame high while cooking this dish because it’s like a stir fry and stir fries are good only when it’s done with so much of heat.

Basically it’s a spicy dish but u can adjust your spice according to your needs.

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Happy Cooking!



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