Tellicherry Pepper Prawns Fry with Saboodana Papad Recipe

 
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Tellicherry Pepper Prawns Fry with Saboodana Papad
  • Chef: Manish Mehrotra, Team India
  • Recipe Servings: 5
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Black tiger prawns cooked with freshly crushed black Tellicherry pepper and other spices, served with mashed potato and sabodana papad.

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 Papad

  • 1.Devein the prawns and give a butterfly cut.
  • 2.Wash thoroughly and pat dry.
  • 3.Marinate in half oyster sauce and half lemon juice.
  • 4.Add little tempura batter (2 tbsp) to the prawns.
  • 5.Fry in hot oil till golden.
  • 6.In a pan, heat oil and saute chopped ginger, garlic and bhunna masala.
  • 7.Add water (6 tbsp) and add salt to the remaining oyster sauce.
  • 8.Add crushed peppercorn and garam masala.
  • 9.Reduce the sauce to coating consistency.
  • 10.Add the crisp fried prawns and toss to coat evenly.
  • 11.Add chopped coriander and finish with remaining lemon juice.
  • 12.Add chopped coriander, salt and little black pepper to mashed potato.
  • 13.Fry saboodana papad.
  • 14.In serving plate, place quenelle of mashed potato and stand the fried sabodana papad on it.
  • 15.At the other end, stack the prawns and serve hot.

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