Batter Fried Prawns

Crunchy Starters for cocktails/Dinners!!
Very easy to make

Serves 4

Ingredients:
250gms or 12 Large Prawns (u can take the grey ones or tiger prawns) - Cleaned and deveined

Marinade Ingredients:
1 Tbsp Soya Sauce
1 Tbsp Wine or sherry
1/4 tsp ajinomoto (optional)
1/2 tsp salt
1/4 tsp black pepper (Kaali Mirch)

Batter Ingredients:
3 Tbsp Cornflour
3 Tbsp Plain Flour (Maida)
1 Egg
1 Tbsp Refind Oil
1/4 tsp white pepper
1/4 tsp salt
1/4 tsp ajinomoto(optional)
1 Tbsp Sesame Seeds (Til)

Method:
1.First of all mix the soya Sauce, wine/sherry, ajinomoto,salt and black pepper in a bowl.
2. Marinate the prawns in it for approx. half an hour.
3. Take all the batter ingredients like Maida, Egg, Cornflour, Oil, White pepper, Ajinomoto, Salt, and Sesame Seeds and add very little water just good enough for a very thick batter i.e. of Coating consistency.
4. Now dip the prawns one by one into the batter.
5. Deep fry 4-5 pieces at a time for just about Two minutes until golden brown and immediately remove from the oil karai.
6. Now Serve the crispy prwns hot with the chilli Sauce.

Pls. Note: You can leave the tail remain and then marinate the prawns if desired.

Enjoy with a glass of Beer/Wine !! Just chill chill Just chill !!

Veggies in Thai Red Curry

Ingredients
Serves 4
4 medium sized Carrot (3 cm sticks)
1/2 small sized Cauliflower (separate into small florets)
10-15 French beans (3 cm pieces)
1/2 small sized Cabbage (1 cm pieces)
1 medium sized Capsicum (3 cm pieces)
1 tbsp Oil
1 tsp Lemon juice
Salt to taste
3/4 cup Thin coconut milk
100 gms Bean sprouts
4 tbsps Roasted peanuts (crush)
For red curry paste
8 Red chillies whole
4 inches Lemon grass stalk
4 tsps Coriander seeds
2 tsps Cumin seeds
6 Peppercorns
2 medium sized Onions (chopped)
4 cloves Garlic (chopped)
Salt to taste


Method
To make red curry paste, mix whole red chillies, lemon grass, coriander seeds, cumin seeds, peppercorns, chopped onion, garlic, salt and a little water, then grind into a fine paste.
Then Heat oil in a non-stick pan, add carrots, cauliflower, French beans and half cup of water.
Now let it cook on medium heat for five to six minutes, stirring occasionally.
Add cabbage and capsicum, mix well.
Add red curry paste, stir well, cook on high heat for one or two minutes.
Stir in lemon juice and salt.
Mix well and add thin coconut milk.
Simmer for two minutes and stir in bean sprouts and crushed roasted peanuts.
Stir hot with steamed rice.