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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

PRAWN DRY FRY Recipe

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This recipe for PRAWN DRY FRY is from The Jacob Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
PRAWN 1 KILO CLEANED AND EVIENED
½ TEASPOON CHILLI POWDER
½ TUMERIC POWER
SALT
SOYA SAUCE 1 OR 2 TABLE SPOON
ONION 3 SLICE LENGTH WISE
CORIANDER A BUNCH
GARLIC GINGER PASTE 1 TEASPOON
TOMATO 1 BIG
GREEN CHILLI FOR GARNISHING
GINGER CUT LENGTH WISE FOR GARNISHING
ADDITIONAL ½ TEASPOON CHILLI POWDER
Directions:
Directions:
WASH AND DRAIN PRAWN ADD CHILLI POWDER TUMERIC SALT AND SOYA SAUCE COOK FOR FIVE MINUTES AND TRANSFER PRAWN INTO A POT AND LET THE JUICE DRY UP WHEN ALMOST DRY ADD THE PRAWNS BACK INTO THE VESSEL AND LEAVE IT ASIDE
IN A SAUCEPAN ADD OIL PUT THE ONION WHEN SLIGHTLY TRANSPERANT ADD THE CHILLI POWDER AND THEN TOMATO AND A BIT OF CORIANDER WHEN THE TOMATO TURNS SAUCY ADD PRAWN AND START STIRRING AND ADDING THE CORAINDER AND THIS TAKES ABOUT 10 MINUTES

TRANSFER INTO POT AND GARNISH WITH CHILLI CORAINDER AND GINGER SLICES.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
CORIANDER LEAVES IS THE MAGIC WORD

 

 

 

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