Prawn Varuwal is a simple Indian , crisp shrimp ,pan fried till golden and crisp. The inspiration for this winner came from the famed Indian chef Sanjeev Kapoor. The presence of both tamarind and lemon juice gives these shrimp a spicy, tangy flavor. Serve this as an appetizer for 4 or a main course for 2.
16 shelled and deveined medium sized prawns
1 tablespoon grated ginger root
1 tablespoon grated garlic
1 tablespoon tamarind pulp
2 tablespoons red chili powder, or to taste
1/2 teaspoon turmeric powder
salt to taste
2 tablespoons rice flour
1/4 cup vegetable oil
1 tablespoon freshly squeezed lemon juice
Clean and throughly dry the shrimp.
Combine the grated ginger and garlic with the toasted cumin powder, tamarind pulp, red chili powder, turmeric powder,salt and rice flour. Add 2 tablespoons of vegetable oil to this. Blend.
Place all this in a resealable plastic zip top bag and add the shrimp. Seal and toss to coat.
Allow the prawns to marinade in this mixture, refridgerated for at least 2 hours.
Heat the remaining oil in a skillet till quiet hot. Fry the shrimp in this oil for 11/2 minutes a side, turning over for even cooking.
Remove from pan, drain on absorbant paper towel briefly, and plate, drizzling the shrimp with the fresh lemon juice.
Filed under: Appetizers, Indian, Seafood Tagged: | crispy, Indian, pan-fried, prawns, sanjeev kapoor, Seafood, Shrimp
