COCONUT SHRIMP

Coconut Shrimp
Ingredients

1. All purpose flour - 1/3 cup
2. Black Pepper powder - 1/2 tsp
3. Panko bread crumbs -3/4 cup
4. Shredded coconut -1 cup
5. Large shrimp(peeled & deveined, tail attached) -1 lb
6.Vegetable oil
7. Salt to taste

Directions

1. Take a bowl add flour, salt and pepper powder and mix well.
2. Take another bowl, beat the eggs and set aside.
3. Mix Panko bread crumbs and coconut in a third bowl.
4. Dip the cleaned and washed shrimp into the flour first, then the eggs and then in the Panko coconut mix.
5. The shrimp should have a lot of coconut.
6. Add enough oil in a pan and fry the shrimps on medium flame.
7. Fry both sides until golden brown.
8. Serve hot with your choice of sauce.

Tiger Prawns Fry

Ingredients

Tiger prawns – 12 (with shell and head intact)
Ginger – 3’’ piece
Garlic cloves - 4
Red chilly powder – 3tsp
Black peppercorns – 10
Lemon juice – 2 tsp
Turmeric powder – ½ tsp
Curry leaves
Salt to taste
Coconut oil

Directions

1. Clean the prawns and keep aside.
2. Grind the ginger, pepper corns, curry leaves and garlic. Mix with chilly powder, turmeric powder, salt, lemon juice and little water and make a thick smooth paste.
3. Coat the prawns with this paste and marinate it for 1 hour. Put prawns on tooth picks or on skewers.
4. Heat oil in a pan and shallow fry the marinated prawns till they are done. (Cook the prawns till they get reddish-orange shells)
5. Serve the hot.

Prawns become hard if they are cooked for too long.

Malabar Prawns Curry

Ingredients

Raw prawns(shelled but leaving tails on, cleaned & de-veined) – 1kg
Finely chopped onions – ¾ cup
Finely chopped ginger – 1 tbsp
Finely chopped garlic – 1tbsp
Finely chopped green chilly – ½ tbsp
Pureed fresh tomato – 5 tbsp
Coriander powder– ½ tbsp
Red chilly powder – ¼ tbsp
Turmeric powder – ¼ tbsp
Cardamom pods – 6
Cloves -5
Cinnamon Sticks (1’’) – 3
Coconut milk – 8 tbsp
Coconut cream – 3tbsp
Curry leaves – 4 stalks
Cooking oil
Salt to taste


Directions

1. Heat oil in a pan, add the whole spices and let them splutter for 15 minutes.
2. Add the onion and sauté till it starts to change colour or becomes glassy.
3. Stir in the ginger, green chillies, garlic and curry leaves. Sauté for 2 minutes.
4. Add the tomato puree, chilly powder, turmeric powder and coriander powder, sauté until oil separates from the mixture. Add salt to taste.
5. Add the prawns to the mixture and stir fry over high flame for 3 minutes.
6. Add coconut milk and bring to boil.
7. Simmer for 2 minutes, then remove from the stove and stir in the coconut cream.
8. Serve hot.

Optional
{Push tooth pick through the length of the cleaned prawns to keep them straight while they are cooking.}

Photo courtesy : Juno Ramacha