King Prawns In A Fennel Saffron Batter Recipe
Ingredients
| Fennel seeds | 1 1/2 Teaspoon | |
| Coriander seeds | 1 1/2 Teaspoon | |
| 1 teaspoon ginger pulp | ||
| 1 teaspoon garlic pulp | ||
| Chilli powder | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Tomato puree | 1 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| 16-18 frozen cooked king prawns, defrosted and peeled | ||
| Corn oil | 2 Cup (16 tbs) (For frying) | |
| Eggs | 3 (Batter:) | |
| Raisin | 250 Gram (Batter:) | |
| Milk | 350 Milliliter (Batter:) | |
| Salt | 1 Teaspoon (Batter:) | |
| 1 teaspoon saffron strands, crushed | ||
Directions
1. Place the fennel and coriander seeds in a spice grinder and grind to a powder. Transfer to a bowl, add the ginger, garlic, chilli powder, salt, tomato puree and lemon juice and mix thoroughly. Add the king prawns and coat completely. Cover and leave to marinate for about 1 hour.
2. To make the batter, place the eggs in a bowl and beat until light and fluffy, then add the flour, milk, salt and crushed saffron. Beat well to make the batter thick and smooth. Dip the king prawns in the batter.
3. Heat the oil in a deep frying pan and add the prawns, one at a time, and fry until crisp and golden brown.
2. To make the batter, place the eggs in a bowl and beat until light and fluffy, then add the flour, milk, salt and crushed saffron. Beat well to make the batter thick and smooth. Dip the king prawns in the batter.
3. Heat the oil in a deep frying pan and add the prawns, one at a time, and fry until crisp and golden brown.
Chef
