Prawn Pakoda

Ingredients
Prawns - 500 gm
Oil for frying

For prewash:-
Coconut oil - 1 tbsp
Turmeric powder - 1/4 tsp
Salt and pepper - 1/2 tsp

For batter mix:-
Besan(Kadalapodi) - 1/2 cup
Turmeric powder - 1/4 tsp
Asafoetida(Kaayam) - A pinch
Chilly powder - 1/4 - 1/2 tsp
Rice powder - 1 tbsp
Salt - As reqd
Pepper - 1 tsp
Water - just eough to make a thick batter

Preparation Method
1)Nicely wash the prawns and devein it.

2)Add the prewash ingredients to the prawns and let it soak for 5 mins.

3)Rinse it again so that the prawns are clean and free of any odor. Let it drain any water.

4)Meanwhile, mix the ingredients for batter and make it into a nice smooth thick batter like pakoda.

5)By the time, oil should be heated well in a pan.

6)Slice the prawn into half, dip it in the batter and fry until golden brown(3-5 mins).

Fried Prawns

Ingredients
250 gm prawns-cleaned
1 tsp salt
1 tbsp lemon juice
a plastic bag with 2 tbsp flour, L tsp salt and dash of black pepper
2 tbsp flour
1/4 tsp salt or to taste
1 egg
powdered bread crumbs to coat
oil for deep frying

Method:
Marinate the prawns in 1 tsp salt and a tbsp of lemon and leave for about 15 minutes and then wash.

Wipe prawns dry and put them into the bag. Shake to coat prawns well with flour.

Remove from bag and dust off the excess flour.

Dip prawns in egg mixture and then coat with crumbs.

Heat the oil and drop prawns in one at a time -- as many as come in comfortably without touching each other. Turn over and lower heat and let fry to a golden brown. Transfer on to an absorbent paper. Increase the heat a few seconds before adding the new lot.

Serve with Tartare Sauce or Chilli Sauce.

Prawn Masala

Ingredients:
250gms prawns
250gms tomatoes
120gms onions
6 green chillies
3 red chillies
2 cloves of garlic
handful of coriander leaves
1/2 tsp coriander powder
1 tsp fennel powder (sombu)
1 tsp turmeric powder
a little oil
salt to taste
300 ml water

Method:
1. Clean and wash the prawns.
2. Slice the onions.
3. Chop the tomatoes.
4. Grind green chillies, red chillies, garlic and the coriander leaves into a fine paste.
5. Add the turmeric powder, coriander powder, fennel powder, salt and the ground paste to the prawns.
6. Add a little water and mix well.
7. Place a pan on fire. Heat oil.
8. Put the onions and brown it. Then add the tomatoes and mash well.
9. Add the prawns and saute well.
10. Then add 300 ml. water and cover with a lid.
11. Cook in low fire.
12. When it is cooked add the sugar and mix well and remove from fire.
13. Serve with chappathi.