Loose Prawns Fry

Prawns – 250 gms
Cornflour – 3 tsp
All purpose flour – 1 & 1/2 tsp
White pepper powder -1  tsp
Ajinomoto a pinch
Egg -1  no
Salt to taste
OI for deep fry

For the saute

Onions, finely chopped – 1/2 cup
Ginger, finely chopped – 1 tsp
Garlic, finely chopped – 1 tsp
Green Chilies, finely chopped – 1/2 tsp
Chili powder – 1 tsp
Tomato Sauce – 1 tsp
Salt to taste
Spring Onions – 2 tbsp

How to make the Loose Prawns

Clean and wash the prawns. Drain well.

In
a bowl, take the prawns along with cornflour, maida, salt, white
pepper, ajinomoto, mix well. Beat the egg well and add to the bowl. Mix
everything together. There is no need to add water as egg is enough to
bind everything.

There is no need to rest this as resting will get the prawns become soggy.

Heat a kadai with oil, deep fry the prawns in batches and drain on a kitchen towel.

In
a kadai, heat a teaspoon of oil. saute, green chilies, ginger, garlic
and onions till they turn colour,  Add salt and chili powder. Next add
the tomato sauce. Combine everything together.

Now quickly add the fried prawns and toss together, sprinkle finely chopped spring onions on top and serve right away.

This goes for the December Week 4, Cooking from Cookbook Challenge  Group.