Prawns are belong to shrimp family
Prawns are crustaceans that belong to the shrimp family and are widely consumed worldwide for their delicious taste and nutritional value. Though usually larger in size, they resemble shrimp in appearance. These marine creatures are typically found in freshwater and saltwater habitats and are an excellent source of protein, vitamins, and minerals such as selenium and zinc.
Prawns can be prepared in various ways, including grilling, boiling, frying, or as a key ingredient in dishes like curries, salads, and stir-fries, showcasing their versatility in culinary applications. Their sweet, delicate flavor makes them a popular choice in many cuisines across the globe. Here are some delicious recipes mentioned:
Prawn Kaliya
Ingredients: 600 grams of large prawns, half a cup of beans, 2 potatoes cut lengthwise, 1 teaspoon of ginger, 2 teaspoons of onion paste, 1 teaspoon of turmeric powder, 1 teaspoon of chili powder, 1 bay leaf, 1 tomato, 125 grams of oil, Spices, sugar and salt.
Method: Fry peeled prawns with salt-turmeric paste. Fry the potatoes. Boil bay leaves. Dissolve the spices in water and fry them. Keep stirring with quartered tomatoes. Discard the fried fish, potatoes and beans when the oil floats. Add salt, sugar and water. If the broth is dark, you should understand that the cooking is over.
Curd Prawns
Ingredients: 300 grams Bagda Prawns, juice of 4 onions and 1 chopped, 3 teaspoons of sour yogurt, 7 tablespoons of mustard oil, 2 teaspoons of fenugreek seeds soaked in half a cup of water, 1 and a half teaspoons of dry chili powder, chopped fresh coriander leaves, 1 teaspoon cheese spread and salt.
Method: Apply sour curd and onion juice on the peeled fish. After half an hour fry the fish. Saute the onions in oil, stir in the curd, onion juice and fenugreek soaked water. Now add coriander leaves and salt. Reduce the heat, cover and let the broth simmer. Now mix the cheese spread in a little milk and pour this mixture. Bring to a low boil and serve with coriander leaves.
Prawn Manchurian
Ingredients: 250 grams of shrimp fish, 100 grams of carrots, 100 grams of cabbage, 100 grams of medium beans, 50 grams of onion, 3 green chillies, 1 whole garlic, 1 teaspoon of pepper powder, 2 tablespoons of milk, 2 tablespoons of soy sauce and salt
Method: Make a sauce with a little paste, 2 tbsp vinegar, half tea spoon sugar, 1 tbsp cornflour, 4 tbsp soy sauce, chilli seeds and salt. Grind and chop all the grains and chillies, garlic. Mix the peeled and crushed prawns with the grains.
Make a sticky mixture with flour, milk, pepper, soy sauce and salt. Now deep fry in hot oil. Fry the chillies and garlic cloves in the prepared sauce. When the sauce thickens, release the fried prawn balls. If it boils a little, take it down.
Prawn Tandoori
Ingredients: Prawns, curd, garlic, chillies, musk fenugreek, garam masala, oil and salt.
Method: Mix 20 large prawns with 125gm of whipped curd, 1 tsp garlic paste, 5gm chilli powder, 10gm kasturi methi, 5gm garam masala powder and salt. After a couple of hours, grill one shrimp and fish bar-b-que over charcoal in an open oven. Sometimes curd and oil should be applied on the prawns.
Prawn Roast
Ingredients: Prawns 500 grams, lemon 1, ginger 1″, chili, turmeric, garam masala, sugar, salt according to quantity.
Method: Remove the fish’s head and wash it, rub garam masala, ginger, laksa, turmeric, salt, sugar and lemon juice and keep it for 15 minutes. Then keep it on low heat for ten to twelve minutes and the roast will be ready. Scatter some fresh onions and decorate the plate.
Prawn stick kebab
Ingredients: Lobster 1 kg, oil 500, ghee 250, ginger four spoons (table) onion, chives, bay leaf, dry chili, raisins, spice powder, salt, sugar, viniar as needed.
Method: Open the fishes and cut them into small pieces and wash them well in hot water. Wash ginger, onion, (cut into rounds) raisins. Clean some sticks and add fish, onion, ginger and raisins one after the other. The stick should not be too long. Heat oil in a pan.
Then grind it well with a little ginger, onion paste, onion paste, bay leaf, sugar. Take off the lid and gently arrange the sticks on the fried masala. Then add salt, vinegar and as much water as you like. When the water dries up, spread ghee, garam masala powder and keep it covered.
