Sunday, August 09, 2009

Skewered Ginger Garlic Prawns

Its prawn’s season and we are off to the fish market to buy some. A big bucket of medium sized prawns - total weight 19 kgs, its too much so I shared it with my friend. Happily brought squids, red mullet, mackerels along with prawns but now the big task is packing & storing.

I got 7-8 big prawns in the bucket and planning how I should cook them. Thought will fry them with Reichard Masala but I don’t like the jumbo prawns getting curled up in the pan as the big prawns tend to look small. I want them to look big so just peeled off the head and pulled out the vein. Washed them and patted them dry. Marinated them in a chinese sauce and skewered them neatly with bamboo skewers and pan fried them. Made the sauce and gently poured over the fried prawns. Adrian and sabu almost chewed their fingers. After all its me the great chef…. Here is the recipe :

7-8 Big Prawns (head peeled & deveined)
4 Bamboo skewers
3 tbsp Oil (to fry)


3 tbsp Worcestershire Sauce
½ tsp salt
1 tsp black pepper powder
1/2 tsp red chilly powder
1 big lemon ( juice & the zest)
2 tbsp brown sugar
2 tsp Tabasco sauce
1 ½ inch ginger chopped finely
8-10 flakes of garlic chopped finely

Peel the heads of the prawns, pull out the veins wash and pat dry. Leave the skin intact. Keep it aside.

Mix all the above ingredients to make a paste for marinating.

Pour the marinade over the prawns, cover and keep it in the fridge for 1 hour to marinate. (If you are in a hurry do not marinate)

Take the skewer and insert each marinated prawn straight. One skewer can hold 2 jumbo prawns. Now cut the skewer into half so u can have 1 prawn.

Add little oil in a pan, once hot fry the prawns for 2 minute on each side. Remove it on a plate, do not wash the pan.

In the same pan pour the remaining marinade cook till the sauce thickens a bit..

Drizzle this sauce over the fried prawns.


freeda said...

finger lickin yummmmmyyyyyy
my to have the original

Jawani said...

Hi, can you please post the recipe for Prawns Balchao too or direct me to the post if you already have. Thank you very much.