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- Latest Recipe November 12, 2013
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FULL RECIPE : http://spicysideup.com/spicy-prawn-in-coconut-milk/
Making of the Spicy Jumbo Jet Prawns in Coconut milk
These are tiger prawns or what I like to call them is jumbo jet prawns. I wanted it to be spicy and a with a hint of coconut milk.
After cleaning them I squeezed the juice of 1 lemon and let it marinate for app 15 mins, in the mean time I prepared the rest of the ingredients.
I crushed ginger, garlic and chilies. Cut the onions, and organised the rest of the ingredients.
A very important step is washing the prawns after it has been marinating in lemon juice, it significantly reduces the fishy or shrimpy smell.
I wanted the velvety spicy sauce with a hint of coconut flavor and that is why I added only 1/2 can of coconut milk. Too much can be over powering and can ruin the taste all together.
NO DAAL BARA MIX
I did not use any daal, like i mentioned earlier about the vegetable pulp left overs from juicing, i used 2 cups of vegetable pulp,1cup of all purpose flour, 1 cup of besan, 1tsp of baking soda and 1 tsp of baking powder, 1 small onion-diced, salt to taste, lots n lots of chilies, cumin, finely chopped coriander and curry leaves. (Initially i was going to make pakora so i added chopped shrimp and some boneless turkey bits – but you can omit these) mix everything well and add about a cup of water but a little bit at a time. The consistency should be some what like ground beef/chicken .
Fry as usual in hot oil on medium high heat. Serve with ginger tea !
(To make bara with daal, just replace vegetable pulp with 2 cups of daal)