Wednesday, September 12, 2012

Khatta Meetha Prawn with Tamarind dip

I absolutely adore these fancy looking prawns, they make your food more delicate and classy. When looking for a tasty seafood dish, you can never go wrong with prawns. Simple ingredient, few minutes of marination, quick grilling and your dish is ready. While purchasing prawns, you can have a choice to buy them fresh or frozen. Both will work just as well in cooking, but frozen prawn will take time to defrost and are not as flavorful as fresh prawn once cooked. They also tend to be tougher after cooking. So when possible, fresh prawns are the way to go...

King Prawns:           15-20 Pieces ( peeled and de-veined)
Cumin powder:        1/2 tea spoon
Coriander powder:   1tea spoon  
Garlic powder:         1/2 tea spoon
White pepper:           1/2 tea spoon
Chili flakes:               1/2 tea spoon
Tamarind dip:           2 table spoon
Vegetable oil
Salt to taste

For Tamarind Dip:
Tamarind pulp or puree:         4table spoon
Water:                                   1 cup
Sugar:                                    4table spoon
White Salt:                             1/2tea spoon
Black salt:                              1/2tea spoon
Roasted Cumin powder:         1/2 tea spoon
Chili powder:                          1/2 tea spoon

1) For Dip:   Mix all the ingredients and put it on high flame. When starts boiling, lower the flame and let it simmer for 10-15 minutes. Strain the sauce and keep it aside.
2) Marinate prawns with cumin, coriander, garlic, pepper, chili, tamarind sauce and some salt. Cover it with cling foil and refrigerate for 30 minutes.
3) Skew the prawns delicately. 4-5 pieces per skewer.
4) Heat some oil in a flat pan and grill the prawn for 1 minutes each side. You can also use an oven grill to cook it.
5) Serve hot & juicy prawns with sweet & spicy tamarind dip.


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