Side Pannel
Jhinga Phuljharhi
Ingredients List
- 8 lg Prawns; cleaned, shelled
- ; and deveined (but
- ; retain the tail)
- Oil for deep frying
Directions
FOR THE MARINADE
1 tb Lemon juice; (15 ml)
1 1/2 ts Cornflour; (7 g)
1/4 ts Yellow chilli powder; (1 g)
Salt to taste
FOR THE BATTER
400 g Flour
100 g Rice flour
5 Egg yolks
75 g Cheese; grated
1/2 ts Coarse black pepper powder;
-(2 g)
1/4 ts Fennel powder; (1 g)
1/4 ts Green cardamom powder; (1 g)
A pinch of cinnamon powder
A few strands saffron
Salt to taste
MIX FOR THE FIRST TOPPING
75 g Processed cheese; grated
2 tb Cream; (30 ml)
***MIX FOR THE SECOND
-TOPPING AND
; REFRIGERATE***
2 Egg yolks; whisked
2 Tomatoes; chopped fine (220
; g)
2 Spring onion greens; chopped
-fine
1 Green chilli; chopped fine
5 g Coriander leaves; chopped
SKEWER the prawns from tail to head on wooden skewers. Mix all the
ingredients for the marinade and evenly rub the skewered prawns with this
marinade. Keep aside for 30 minutes. Sieve flour and rice flour separately
into a bowl. Add the remaining ingredients for the batter and one litre ice
cold water. Whisk to obtain a lumpy batter.
Refrigerate till required. Heat oil in a kadai over medium heat. Add a few
drops of batter and, as soon as the batter droplets come to the surface,
dip skewered prawns in the batter, and deep fry for three minutes. Drain
and evenly brush with the first topping Then liberally sprinkle the second
topping on the prawns. Finally glaze it in the broiler (or under the
salamander) for a minute. Remove skewers and keep aside. Arrange prawns on
a platter and serve with warm sauteed juliennes of carrot, potato, pumpkin
and beans.
1 tb Lemon juice; (15 ml)
1 1/2 ts Cornflour; (7 g)
1/4 ts Yellow chilli powder; (1 g)
Salt to taste
FOR THE BATTER
400 g Flour
100 g Rice flour
5 Egg yolks
75 g Cheese; grated
1/2 ts Coarse black pepper powder;
-(2 g)
1/4 ts Fennel powder; (1 g)
1/4 ts Green cardamom powder; (1 g)
A pinch of cinnamon powder
A few strands saffron
Salt to taste
MIX FOR THE FIRST TOPPING
75 g Processed cheese; grated
2 tb Cream; (30 ml)
***MIX FOR THE SECOND
-TOPPING AND
; REFRIGERATE***
2 Egg yolks; whisked
2 Tomatoes; chopped fine (220
; g)
2 Spring onion greens; chopped
-fine
1 Green chilli; chopped fine
5 g Coriander leaves; chopped
SKEWER the prawns from tail to head on wooden skewers. Mix all the
ingredients for the marinade and evenly rub the skewered prawns with this
marinade. Keep aside for 30 minutes. Sieve flour and rice flour separately
into a bowl. Add the remaining ingredients for the batter and one litre ice
cold water. Whisk to obtain a lumpy batter.
Refrigerate till required. Heat oil in a kadai over medium heat. Add a few
drops of batter and, as soon as the batter droplets come to the surface,
dip skewered prawns in the batter, and deep fry for three minutes. Drain
and evenly brush with the first topping Then liberally sprinkle the second
topping on the prawns. Finally glaze it in the broiler (or under the
salamander) for a minute. Remove skewers and keep aside. Arrange prawns on
a platter and serve with warm sauteed juliennes of carrot, potato, pumpkin
and beans.
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