A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them. So here is the recipe:
- Prawns (medium) deveined and chopped 1 cup
- Urad dal papads 4-6
- Ginger-garlic paste 1 teaspoon
- Salt to taste
- Turmeric powder ¼ teaspoon
- Oil 1 tablespoon + to deep fry
- Onion finely chopped 1 medium
- Garam masala powder 1 teaspoon
- Red chilli powder 1 teaspoon
- Tomato ketchup 1 tablespoon
- Vinegar 1 teaspoon
- Egg 1
- Put prawns in a bowl, add ginger-garlic paste, salt and turmeric powder and mix well. Set aside.
- Heat 1 tablespoon oil in a non-stick pan, add onion and sauté till translucent.
- Add marinated prawns and sauté on high heat. Add garam masala powder, red chilli powder and tomato ketchup and mix well. Cook for 1-2 minutes. Add vinegar and mix well.
- Heat sufficient oil in a kadai.
- Break egg into a bowl and whisk well.
- Brush papads with egg, place a portion of the prawn mixture at one end and roll into a cylinder.
- Deep-fry the papad cylinders in hot oil till crisp and golden. Drain on absorbent paper.
- Serve hot.