Jhinga phuljharhi

4 servings

Ingredients

Quantity Ingredient
8 larges Prawns; cleaned, shelled
; and deveined (but
; retain the tail)
Oil for deep frying
1 tablespoon Lemon juice; (15 ml)
1½ teaspoon Cornflour; (7 g)
¼ teaspoon Yellow chilli powder; (1 g)
Salt to taste
400 grams Flour
100 grams Rice flour
5 Egg yolks
75 grams Cheese; grated
½ teaspoon Coarse black pepper powder; (2 g)
¼ teaspoon Fennel powder; (1 g)
¼ teaspoon Green cardamom powder; (1 g)
A pinch of cinnamon powder
A few strands saffron
Salt to taste
75 grams Processed cheese; grated
2 tablespoons Cream; (30 ml)
***MIX FOR THE SECOND TOPPING AND
; REFRIGERATE***
2 Egg yolks; whisked
2 Tomatoes; chopped fine (220
; g)
2 Spring onion greens; chopped fine
1 Green chilli; chopped fine
5 grams Coriander leaves; chopped

Directions

FOR THE MARINADE

FOR THE BATTER

MIX FOR THE FIRST TOPPING

SKEWER the prawns from tail to head on wooden skewers. Mix all the ingredients for the marinade and evenly rub the skewered prawns with this marinade. Keep aside for 30 minutes. Sieve flour and rice flour separately into a bowl. Add the remaining ingredients for the batter and one litre ice cold water. Whisk to obtain a lumpy batter.

Refrigerate till required. Heat oil in a kadai over medium heat. Add a few drops of batter and, as soon as the batter droplets come to the surface, dip skewered prawns in the batter, and deep fry for three minutes. Drain and evenly brush with the first topping Then liberally sprinkle the second topping on the prawns. Finally glaze it in the broiler (or under the salamander) for a minute. Remove skewers and keep aside. Arrange prawns on a platter and serve with warm sauteed juliennes of carrot, potato, pumpkin and beans.

Converted by MC_Buster.

NOTES : Indians prepare prawn pakoras in a hundred different ways. We decided to substitute the besan batter with a tempura-style batter and then coated the whole thing with onions, tomatoes, etc.

Converted by MM_Buster v2.0l.

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