Chilli prawns Recipe

ADVERTISING

Print Recipe
Crisp prawns and red onion-turmeric khichdi
Vineet Bhatia's crisp chilli prawns recipe features the battered prawns placed on a bed of creamy rice. This is an easy to make yet indulgent seafood recipe. You can easily double the quantities of all the components to make it a main course, or keep it small as a prawn starter recipe.
Chilli prawns Recipe
Votes: 0
Rating: 0
Rate this recipe!
Servings
Ingredients
Herb chutney
Red onion, cumin and turmeric khichdi
Crisp prawns recipe
Servings
Ingredients
Herb chutney
Red onion, cumin and turmeric khichdi
Crisp prawns recipe
Chilli prawns Recipe
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. To make the herb chutney, place all of the ingredients except the mayonnaise in a food processor and blitz to form a smooth paste, adding a very small amount of water if necessary
  2. Transfer to a mixing bowl, add the mayonnaise and check the seasoning. If you store this chutney in the fridge, it will keep its bright green colour for 2 days
  3. For the khichdi, heat the oil and 1 tablespoon of butter in a pan and add the cumin seeds. As they splutter, add the garlic and sauté for a minute over a medium heat. Add the ginger, chilli and red onion and sauté for 2 minutes
  4. Add the turmeric and rice and cook for 2 minutes longer. Pour in the warmed vegetable stock, bring to the boil, then reduce the heat and simmer until the stock has been absorbed and the rice is almost done
  5. Add the yogurt, season with salt and continue cooking until the rice is tender. Finally, stir in the second tablespoon of butter and chopped coriander
  6. To make the crisp prawns, beat the eggs, coriander, chilli powder, cornflour and some salt with 2 tablespoons of ice-cold water to make a smooth batter. The cold water helps to keep the batter crisp
  7. Heat the oil to 180°C in a deep-fat fryer or a deep saucepan (if you don’t have a thermometer, check it is hot enough by adding a cube of bread to the oil. It should start to bubble and fry, but not burn, the moment it has been added)
  8. Dip the prawns in the batter without coating the tails, then drain off the excess and deep-fry in the hot oil until crisp. Drain on kitchen paper
  9. To serve, pipe or drizzle the herb chutney on to 4 plates and place a 6cm ring mould in the centre. Spoon in the khichdi, then remove the mould and place 2 prawns on the rice

ADVERTISING