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Tellicherry Pepper Prawns Fry with Saboodana Papad Recipe
Black tiger prawns cooked with freshly crushed black Tellicherry pepper and other spices, served with mashed potato and sabodana papad.
- Total Cook Time 45 mins
- Prep Time 10 mins
- Cook Time 35 mins
- Recipe Servings5
Ingredients of Tellicherry Pepper Prawns Fry with Saboodana Papad
- 10 black tiger prawns (approx 1/2 kg), head & shell off
- Salt to taste
- 1 Tbsp lemon juice
- 1 tsp ginger garlic paste
- 1 packet tempura batter mix
- 2 Tbsp oil
- 1 Tbsp ginger, chopped
- 3 Tbsp garlic, chopped
- 15 g oyster sauce (optional)
- 1 Tbsp Maggi bhunna masala
- 2 tsp black pepper powder, coarse
- 2 Tbsp coriander, chopped
- 30 g mashed potato (optional)
- Chilli flakes to taste
- 2 saboodana papads
- 2 tsp garam masala
- Oil for frying
How to Make Tellicherry Pepper Prawns Fry with Saboodana PapadHideShow Media
Devein the prawns and give a butterfly cut.
Wash thoroughly and pat dry.
Marinate in half oyster sauce and half lemon juice.
Add little tempura batter (2 tbsp) to the prawns.
Fry in hot oil till golden.
In a pan, heat oil and saute chopped ginger, garlic and bhunna masala.
Add water (6 tbsp) and add salt to the remaining oyster sauce.
Add crushed peppercorn and garam masala.
Reduce the sauce to coating consistency.
Add the crisp fried prawns and toss to coat evenly.
Add chopped coriander and finish with remaining lemon juice.
Add chopped coriander, salt and little black pepper to mashed potato.
Fry saboodana papad.
In serving plate, place quenelle of mashed potato and stand the fried sabodana papad on it.
At the other end, stack the prawns and serve hot.