Side Pannel
Paneer Spicy Prawns
Paneer Spicy Prawns
- Recipe Submitted by ADMIN on 09/26/2007
Category: Indian, Seafood
Ingredients List
- 12 Cooked king prawns
- (jumbo shrimp)
- 175 g Paneer (see below)
- *Substitute with Ricotta
- Cheese
- 2 tb Tomato puree (paste)
- 4 tb Greek-style yoghurt
- 1 1/2 ts Garam masala
- 1 ts Chilli powder
- 1 ts Garlic pulp
- 1 ts Salt
- 2 ts Mango powder (amchur)
- 1 ts Ground coriander
- 8 tb Butter
- 1 ts Corn oil
- 3 Fresh green chillies
- Chopped
- 3 tb Chopped fresh coriander
- 2/3 c Single (light) cream
Directions
1. Peel the king prawns(jumbo shrimp) and cube the paneer.
2. Blend the tomato puree(paste), yoghurt, garam masala, chilli powder,
garlic, salt, mango powder and ground coriander in a mixing bowl and set to
one side.
3. Melt the butter with the oil in a deep frying skillet or wok. Lower the
heat slightly and quickly fry the paneer and prawns for about 2 minutes.
Remove with a slotted spoon and drain on kitchen paper towels.
4. Pour the spice mixture into the fat left in the pan and stir-fry for
about 1 minute.
5. Add the paneer and prawns and cook for 7-10 minutes, stirring
occasionally, until the prawns are heated through.
6. Add the fresh chillies and most of the coriander and pour in the cream.
Heat through for about 2 minutes, garnish with the remaining coriander and
serve with rice.
Home-Made Paneer To make paneer at home, bring 1 litre or 4
cups milk to the boil over a low heat. Add 2 Tbl lemon juice, stirring
continuously and gently until the milk thickens and begins to curdle.
Strain the curdled milk through a sieve (strainer) lined with a muslin
(cheesecloth). Set aside under a heavy weight for about 1 1/2 to 2 hours to
press to a flat shape about 1cm thick.
Make the paneer a day before you plan to use the recipe; it will then be
firmer and easier to handle. Cut and use as required; it will keep for
about one week in the refrigerator.
//Compiled by Imran C.//
2. Blend the tomato puree(paste), yoghurt, garam masala, chilli powder,
garlic, salt, mango powder and ground coriander in a mixing bowl and set to
one side.
3. Melt the butter with the oil in a deep frying skillet or wok. Lower the
heat slightly and quickly fry the paneer and prawns for about 2 minutes.
Remove with a slotted spoon and drain on kitchen paper towels.
4. Pour the spice mixture into the fat left in the pan and stir-fry for
about 1 minute.
5. Add the paneer and prawns and cook for 7-10 minutes, stirring
occasionally, until the prawns are heated through.
6. Add the fresh chillies and most of the coriander and pour in the cream.
Heat through for about 2 minutes, garnish with the remaining coriander and
serve with rice.
Home-Made Paneer To make paneer at home, bring 1 litre or 4
cups milk to the boil over a low heat. Add 2 Tbl lemon juice, stirring
continuously and gently until the milk thickens and begins to curdle.
Strain the curdled milk through a sieve (strainer) lined with a muslin
(cheesecloth). Set aside under a heavy weight for about 1 1/2 to 2 hours to
press to a flat shape about 1cm thick.
Make the paneer a day before you plan to use the recipe; it will then be
firmer and easier to handle. Cut and use as required; it will keep for
about one week in the refrigerator.
//Compiled by Imran C.//
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