Ever since I formulated Prawn Achari with home made Spicy Raw Mango Chutney(Red masala), I'd been thinking about coming out with something easier, something spicy tangy but can be prepared within a short time so that unexpected guests can be treated with surprise! Newly married working couple will also gain by such quick recipes using ready made condiments and pickles rather than going for ready mixes in which, manufacturers add some ingredients harmful to health.
Having tasted green chilli pickle since many years and developed liking for it, I thought in terms of employing that in some recipe. First thing occurred to me was Chilli Chicken Andhra Style. Then I thought about something that matches semi dry Chinese dish like Chilli Chicken.
I went one step ahead and tried marinating prawns with green chilli pickle but sudden high rise in temperature here in Mangalore the other day made it difficult for me to withstand the heat in the kitchen. I had to cut short my cooking to something deep fried, as Chinese style semi dry preparations require first deep frying and then shallow frying. I just added corn flour and refined flour(Maida) to the marinated prawns and deep fried them in hot oil to get something like Chinese fried prawns but much tastier than that, a spicy tangy mouthwatering starter snack that I named Presto Fried Prawns.
Presto means fast/quick and also the brand of green chilli pickle I used to make this. I love Presto brand of Green Chilli Pickle which is our own Mangalorean product manufactured with right proportions of select green chillies and masala, which has a pretty long shelf life. The chillies remain intact for a long time, unlike few other brands which get mushy as age catches up.
This is very simple to make but keep in mind that Green Chilli Pickle also has lots of vinegar and salt in it, which make the snack slightly more tangy and salty. So, use the pickle carefully in proportion that suits your taste, to marinate the prawns. You can also make this with chicken, mushroom, paneer or babycorn. I didn't add greens like onion shoot/coriander/curry leaves to this. You may add a handful of chopped greens if you like.
Ingredients:
1. Jumbo Prawns(Around 300Gms) - 12, shelled de-veined and slit open lengthwise and flattened to resemble butterfly
2. Presto Green Chilli Pickle(Or other brand of your choice) - 2 Tsp(Adjust according to taste)
3. Corn Flour - 2 Tsp
4. Refined Flour(Maida) - 2 Tsp
5. Chopped cilantro/onion shoot/curry leaves - A handful(Optional)
6. Oil - For deep frying
Method:
Wash and pat dry the prawns.
Transfer to a bowl and add the green chilli pickle(You may pound the chilli pickle in a mortar lightly and add if you like).
Mix well and allow to stand for 30Mins.
Don't add any salt as pickle has enough salt content.
Add optional chopped greens.
Mix in the two flours and ensure that the coating is not dry, slightly watery, having dropping consistency like idli batter but not runny(See pic).
Heat oil in a thick kadai till it starts fuming.
Reduce the heat to medium and deep fry the prawns 4-5 at a time till crisp and golden brown.
Serve hot with tomato ketchup or mayonnaise dip.
I went one step ahead and tried marinating prawns with green chilli pickle but sudden high rise in temperature here in Mangalore the other day made it difficult for me to withstand the heat in the kitchen. I had to cut short my cooking to something deep fried, as Chinese style semi dry preparations require first deep frying and then shallow frying. I just added corn flour and refined flour(Maida) to the marinated prawns and deep fried them in hot oil to get something like Chinese fried prawns but much tastier than that, a spicy tangy mouthwatering starter snack that I named Presto Fried Prawns.
This is very simple to make but keep in mind that Green Chilli Pickle also has lots of vinegar and salt in it, which make the snack slightly more tangy and salty. So, use the pickle carefully in proportion that suits your taste, to marinate the prawns. You can also make this with chicken, mushroom, paneer or babycorn. I didn't add greens like onion shoot/coriander/curry leaves to this. You may add a handful of chopped greens if you like.
1. Jumbo Prawns(Around 300Gms) - 12, shelled de-veined and slit open lengthwise and flattened to resemble butterfly
2. Presto Green Chilli Pickle(Or other brand of your choice) - 2 Tsp(Adjust according to taste)
3. Corn Flour - 2 Tsp
4. Refined Flour(Maida) - 2 Tsp
5. Chopped cilantro/onion shoot/curry leaves - A handful(Optional)
6. Oil - For deep frying
Wash and pat dry the prawns.
Transfer to a bowl and add the green chilli pickle(You may pound the chilli pickle in a mortar lightly and add if you like).
Mix well and allow to stand for 30Mins.
Don't add any salt as pickle has enough salt content.
Add optional chopped greens.
Mix in the two flours and ensure that the coating is not dry, slightly watery, having dropping consistency like idli batter but not runny(See pic).
Heat oil in a thick kadai till it starts fuming.
Reduce the heat to medium and deep fry the prawns 4-5 at a time till crisp and golden brown.
Serve hot with tomato ketchup or mayonnaise dip.
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