Varutha Year Recipe
Ingredients
| Prawns | 540 Gram (For frying) | |
| Garlic – ginger paste | 30 Gram (For the marinade) | |
| Lemon juice | 25 Milliliter (For the marinade) | |
| Salt | To Taste (For the marinade) | |
| Chilli powder | 20 Gram (For the marinade) | |
| Flour | 20 Gram (For the marinade) | |
| Cornflour | 20 Gram (For the marinade) | |
| Water | 15 Milliliter (For the marinade) | |
| A few sprigs curry leaves, fried | ||
| Lemon wedges | 4 (For the garnish) | |
Directions
Mix all the marinade ingredients together in a bowl.
Add the prawns and toss well to ensure they are well coated with the marinade.
Set aside for two hours.
Heat the oil in a kadai and deep-fry the prawns a few at a time, till they turn pink and curl inwards.
Garnish with the fried curry leaves and lemon wedges and serve hot.
Add the prawns and toss well to ensure they are well coated with the marinade.
Set aside for two hours.
Heat the oil in a kadai and deep-fry the prawns a few at a time, till they turn pink and curl inwards.
Garnish with the fried curry leaves and lemon wedges and serve hot.
Chef
