Prawn Paradise
Esgee's Kitchen

Prawn Paradise


Prawns are extremely low in fat and calories but are packed with nutrition. They are an excellent source of protein and Omega-3 fatty acids. To the fish lover, prawns are always a delight. Delicious to the taste and easy to cook, prawns are cooked in a variety of ways. Here are 3 tried and tested prawn recipes.

1. Delicious Prawn Fry

Prep time: 15 minutes Cooking time: 15 minutes

Prawn Paradise
  • ½ kg small prawns washed and deveined
  • 2 desert spoons tomato sauce
  • ½ cup flour/corn flour
  • ¼ teaspoon soda bi carbonate
  • 2 egg whites beaten stiff
  • 1 teaspoon chili powder
  • 1 teaspoon soya sauce
  • 1 onion sliced fine for garnishing
  • Vegetable oil for frying
  • Salt to taste

Make a thick and smooth batter with corn flour and water. Add soda bi carbonate and salt to it.

Fold in the egg white that has been beaten stiff into the batter. Dip each prawn in this batter and fry till golden brown. Fry in batches of 6 or 7 [approximately 3-4 minutes each time]. Drain the crisp fried prawns onto an absorbent paper. Pour out the oil leaving just a teaspoonful in the pan. In this, fry the chili powder taking care not to burn it. Add soya and tomato sauces to it. As it begins to froth, remove from flame and add the fried prawns into it.

Serve this garnished with onions rings/slices

P.S. Excellent with rice, roti and noodles

2. Prawn Curry

Prep Time: 10-12 minutes Cooking time: 10 minutes

Prawn Paradise
  • ½ kg prawns deveined
  • 1 teaspoons chili powder
  • 2 teaspoons coriander powder
  • ½ teaspoon pepper [powder
  • ½ teaspoon turmeric powder
  • ½ mustard seeds
  • 2 onions sliced finely
  • 1 teaspoon ginger juliennes
  • 10-12 garlic flakes
  • 6 green chilies slit
  • 2-3 tomatoes chopped
  • A sprig of curry leaves
  • 2 desert spoons of oil
  • Salt

Mix well the powders-coriander, chili, pepper and turmeric with a little water to make a paste. In a pan splutter mustard seeds in the oil. Add the sliced onion, ginger, garlic, green chilies and curry leaves and sauté. To this next add the tomatoes and continue sautéing [2-3 minutes].Add enough water to cook prawns. Add salt and prawns into the pan. Cook covered for 2 minutes, then remove lid and add the masala paste. Allow curry to simmer on low flame till gravy thickens. Serve hot with rice or rotis.

3. Dry Prawns

[Cuisine: Kerala]

Prep Time: 15 minutes Cooking time: 10-12 minutes

Prawn Paradise
  • ¼ kg prawns deveined
  • 2 teaspoons coriander powder
  • 1 teaspoon chilli powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon mustard seeds [keep half for tempering at the end]
  • A pinch of fenugreek seeds
  • 2 onions chopped fine
  • 8-10 garlic flakes chopped
  • 1 inch piece of ginger chopped
  • A small ball of tamarind soaked in water
  • A few curry leaves
  • 1 tablespoon vegetable oil [coconut oil is best]
  • Salt to taste

Cook prawns in salted water for two minutes. A little water should remain in the pan. Grind coriander, chili turmeric powders with ¼ teaspoon mustard seeds, fenugreek seeds, onions, garlic and ginger. Add the ground masala to the prawns and cook on slow fire. Add the tamarind juice, salt and curry leaves. Cook till masala dries up and the prawns are well coated. Remove from flame. Crackle a few mustard seeds and pour over the prawns.