DEEP FRIED PRAWNS by Rida Aftab

Ingredients:
Jambo Prawns ½ kg
Flour 1 cup
Egg 1
Bread Crumbs 1 cup
Black pepper ½ tsp
Salt ½ tsp
Red Chilies (Crushed) 1 tsp
Lemon Juice 2 tbsp
Roasted Cumins 1 tsp
Oil for fry
Method:
First devein ½ kilo jumbo prawns. Now add ½ tsp black pepper, 2 tbsp lemon juice, 1 tsp roasted cumin, ½ salt and 1 tsp crushed red chilied and leave the prawns to marinate for 1 hour then coat the prawns with 1 cup flour. After this coat the prawns in 1 egg and roll in 1 cuo bread crumbs . Deep fry the prawns in hot oil.

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Malabar Prawn Biryani

Ingredients:
For Prawn Masala:
Prawns 1 kg
Oil for frying

To Marinate the Prawns:
Kashmiri chilli powder 2 tsp
Turmeric powder 1 tsp
Salt 1 tsp

For the Gravy:
Onions (chopped) 3 large
Tomatoes (chopped) 2 large
Garlic paste 2 tbsp
Green chillies (chopped) 10
Ginger paste 2 tbsp
Lemon juice 1 tbsp
Coriander leaves (chopped) 1/4 cup
Mint leaves (chopped) 1/4 cup
Salt to taste
Garam masala powder 1 tsp

For the Rice:
Rice 3 cups
Salt to taste
Oil 4 tbsp
Onion (sliced) 1
Bay leaf 1
Cardamoms 5
Cloves 7
Cinnamon 2 sticks
Cumin seeds 1-1/2 tsp
Lemon juice 1-1/2 tsp
Extra garam masala to sprinkle while layering rice

Method:
Wash the prawns, drain and marinate them in kashmiri Chilli powder, turmeric powder and salt for half an hour. Heat oil. Shallow fry the prawns briefly and remove. In the same oil, add the chopped onion, ginger, garlic and chillies along with salt and cook until the onions have become soft. Add in the chopped tomatoes. Cover and cook until the tomatoes become soft and you get a thick gravy. Add in the half fried prawns and cook on low flame. Add the chopped mint leaves, chopped coriander leaves, garam masala and lemon juice. Remove from the fire and keep them aside.

For preparing the rice, boil water in a large pan. In another pan, heat oil. Add onions and sauté until the onions turns soft. At this stage add cardamom, cloves, bay leaves, cinnamon and cumin seeds and sauté for a couple of minutes until the aroma of the spices starts coming out. Add boiling water, lemon juice and salt to this. When the water starts bubbling, put the rice slowly and cook. Cook it covered until all the rice is cooked evenly.

For layering the biryani, divide the rice in 2 parts. Put some oil or ghee in the base. Layer the bottom of the vessel with the first part of the rice. Sprinkle a 1/4 tsp of garam masala all over and pour prawn masala all over the rice. Tip in the second part of rice and sprinkle a good pinch of garam masala all over again. Cover the entire vessel with foil, and then close the lid tightly. Place a weight over this vessel and simmer on very low heat. Serve with coconut chutney and yogurt.

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KHATAY MEETHAY JENGAY by Rida Aftab

Ingredients:
Prawns 1 kg
Onion Paste 2
Tomato Paste 2
Ginger 1 piece
Garlic Cloves 8
Green Chilies 8
Tamarind Pulp 4 tbsp
Lemon Juice 4 tbsp
Green Coriander ½ bunch
Cumin Seeds 1 tsp
Jaggery 1 tbsp
Salt ½ tsp
Turmeric Powder ½ tsp
Mustard Seeds 2 tsp
Coriander Powder 2 tsp
Curry Leaves 6
Oil as required
METHOD:
In a blender add 2 onions, 1 piece ginger, 8 garlic cloves, 8 green chillies, 4 tbsp lemon juice, 2 tsp turmeric powder, ½ tsp salt and blend it all together. In a pan, heat oil as required and add 6 curry leaves, 2 tsp mustard seeds and 1 tsp cumin seeds. When the spices become fragrant add 2 tsp ground coriander and 2 pureed tomatoes mix well. After this add 1 kilo prawns and mix well. Then add 1 tbsp brown sugar, 4 tbsp tamarind pulb , ½ bunch fresh coriander and leave this to simmer for 5 minutes. In the end turn off the heat. Delicious Khattay Methay Jengay are ready.

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Prawn Pulao

Sponsored By www.Apnafoodtv.com

Ingredients:
Rice 2 cups
Prawns (shelled and deveined) 25 - 30
chopped garlic 7-8 cloves
Red chilli powder 1 tsp
Turmeric powder 1 tsp
Chopped onion 2 medium
Cloves 5
Cinnamons 2 sticks
Green cardamoms 2-3 small
Coconut (grated) 2 tbsp
Oil 2 tbsp
Salt to taste

Method:
Cook the prawns in a little water with half amount chilli powder and turmeric powder and salt till it changes color. Keep aside.

Heat oil. Add chopped onion, garlic, cloves, cinnamon sticks, cardamom, and sauté till onion becomes transparent. Then add the soaked rice and sauté for 2 minutes.

Add remaining chilli and turmeric powder along with 4 cups of water and salt to taste. Let it cook on a low flame till the water is almost absorbed, stirring constantly to avoid burning.

Add the grated coconut and the cooked prawns and mix well. Remove from heat after 2-3 minutes when rice is done. Serve hot.

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Prawn Salsa

Sponsored By www.Apnafoodtv.com

Recipe Ingredients:
Prawns boiled300 gm Tomatoes boiled chopped2 Capsicum1 Garlic2 cloves Onion1 Cucumber1 Corn½ cup Green chilies4 Lemon juice1 tbsp Coriander leaves¼ bunch Saltto taste Black pepper powder½ tsp Oil2 tbsp.
Recipe Method:
Boil 300 gm prawns and then finely chop. Keep aside. Finely chop 1 capsicum, 2 tomatoes, 2 cloves of garlic, 1 onion, 4 green chilies and 1 cucumber. Heat 2 tbsp oil in a wok, add in 2 cloves of chopped garlic. Sauté till golden brown. Now add all the chopped vegetables, ½ cup corn, 1 tbsp lemon juice, ¼ bunch of coriander leaves, ½ tsp black pepper powder and salt to taste. Mix well and fry for a few minutes. Lastly add boiled chopped prawns and mix well. Dish it out and serve.

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PRAWN AND SOYA GINGER SAUCE

Sponsored By www.Apnafoodtv.com

INGREDIENTS:

Prawns ½ kg

Corn Flour ½ cup

Black Pepper 1 tsp

Salt ½ tsp

Egg Whites ½ tsp

Ginger Garlic Powder 2 tsp

Oil as required

INGREDIENTS FOR SOYA GINGER SAUCE:

Tomato Ketchup ½ cup

Crushed Red Chilies 1 tsp

Brown Sugar 1 tbsp

Vinegar 1 tbsp

Oil 2 tbsp

Green Onions 2 tbsp

Finely Chopped Ginger 2 tbsp

Soya Sauce 4 tbsp

METHOD:

In ½ prawns, put ½ cup corn flour, 2 tsp ginger garlic, 1 tsp black pepper, ½ tsp salt and ½ tsp egg whites and mix it properly and fry it in oil as required.

When aroma starts coming, then add 4 tbsp soya sauce, 1 tbsp brown sugar, 1 tbsp vinegar, ½ cup tomato ketchup and 1 tsp crushed red chilies and mix it.

Now add fried prawns in the sauce and mix it.

In the end sprinkle 2 tbsp crushed green onions and serve.

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Szechuan Prawns Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

4 tablespoons water
2 tablespoons ketchup
1 tablespoon soya sauce
2 teaspoons corn flour
1 teaspoon honey
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
1/4 cup sliced green onions
4 cloves garlic, minced
12 ounces cooked prawns, tails removed

Recipe Method

In a bowl, stir together water, ketchup, soya sauce, corn flour, honey, crushed red pepper, and ground ginger.
Set aside. Heat oil in a large pan over medium-high heat. Stir in green
onions and garlic; cook 30 seconds.
Stir in Prawns, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

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Sour And Spicy Prawn Soup Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

Prawns 12-16
Chicken Stock 4 cups
Ginger 1 inch
Green chillies 2
Lemon grass stalks 2
Lemon Rind 1 tsp
Kaffir lime leaves 3
Fresh button mushrooms 6-8
Fish sauce 1/2 tbsp
Lemon juice 2 tbsp
Salt to taste
Red chilli 1
Fresh coriander Leaves 2 tbsp
Spring Onion 2-3

Recipe Method

Peel and deveir prawns.Reserve the prawn heads and shells.
Pour chicken stock into a large deep pan.
Add prawn shells, ginger, green chillies, lemon grass, lemon rind and kaffir lime leaves.
Bring to a boil, cover, lower heat and simmer for fifteen minutes.
Strain the mixture and return the strained stock to the pan, bring to a boil again.
Add prawns and button mushrooms.
Simmer for two to three minutes, and stir in the fish sauce and lemon juice.
Add salt to taste, stir and immediately remove from heat to prevent overcooking the prawns.
Serve piping hot, garnished with fresh red chilli, coriander leaves and spring onions.
Chicken Stock:
Boil 200 grams chicken bones in water for 5 minutes.
Drain and discard water.
Boil blanched bones with a roughly chopped carrot, celery stalk and leek, 2-3 parsley stalks, 6-7 black peppercorns, 5-6 cloves, 1 bay leaf and 10 cups of water.
Remove any scum which rises to the surface and replace it with more cold water.
Simmer the stock for at least one hour.
Remove from heat, strain, cool and store in a refrigerator till further use.

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