Jhinga Phuljharhi

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Jhinga Phuljharhi Ingredients

8 lg Prawns; cleaned, shelled	1/4 ts Green cardamom powder; (1 g)
; and deveined (but	A pinch of cinnamon powder
; retain the tail)	A few strands saffron
Oil for deep frying	Salt to taste
FOR THE MARINADE	MIX FOR THE FIRST TOPPING
1 tb Lemon juice; (15 ml)	75 g Processed cheese; grated
1 1/2 ts Cornflour; (7 g)	2 tb Cream; (30 ml)
1/4 ts Yellow chilli powder; (1 g)	***MIX FOR THE SECOND
Salt to taste	; REFRIGERATE***
FOR THE BATTER	2 Egg yolks; whisked
400 g Flour	2 Tomatoes; chopped fine (220
100 g Rice flour	; g)
5 Egg yolks	2 Spring onion greens; chopped
75 g Cheese; grated	1 Green chilli; chopped fine
1/2 ts Coarse black pepper powder;	5 g Coriander leaves; chopped
1/4 ts Fennel powder; (1 g)

Instructions for Jhinga Phuljharhi

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.

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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