Butterfly Prawns

-

Ing:
450gm raw prawns(tail intact)
1tsp black pepper powder
Salt to taste
1tsp red chilli powdr
1tsp gingr-garlic paste
1tbsp soya sauce
1tbsp vinegar
2tsp cornflour
2 eggs lightly beaten
4-5tbsp bread crumbs
oil for deep frying

Method:

1)slit prawn from the belly.
2)Merinate with black pepper,soy sauce,vinegar,other spices & cornflour for 10-15 min.
3)one prawn at a time,by the tail,dip in egg then roll in bread crumbs.
4)Fry in med hot oil,till golden.Dont fry for long.
Serve with chilli sauce

Comments

Post a Comment

Popular posts from this blog

Filled Fatayer

-
Image
Dough Ingredients 5 cups flour (you'll need extra to adjust the texture of your dough and for dusting the work surface) 3 tbspoons powder milk 3/4 cup vegetable oil 2 cups yogurt I packet instant yeast (about 10 gm) Just a pinch of sugar 1 tbspoons warm water 1 tspoon dry oregano 1 teaspoon salt Directions Mix the yeast, sugar and warm water together and leave aside. In your mixer add all dry ingredients (flour, powder milk, oregano, salt) and mix them together. Add your wet ingredients (yeast, oil & yogurt) and mix well until a dough is formed, add as much flour as you need to adjust the texture of your dough till you have a very soft dough that doesn't stick to your fingers. Cover your dough and leave it in a warm place to rest for about 30 minutes. FILLING: I Kg chicken boneless boiled and shredded 2 tbsp olive oil 1 capsicum finely chopped 1 tbs tomato paste 1 tsp soya sauce black pepper,salt,paprika to taste 1 tsp garlic n ginger 1 ca...
Read more

MOIST chocolate cake

-
Image
For the cake: 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup HERSHEY'S Cocoa Powder 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water DIRECTIONS: 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. CHOCOLATE BUTTERCREAM FROSTING: 6 tbsp butter or margarine, softened 2 2/3 cups icing sugar 1/2 cup Cocoa 1/3 cup milk 1 tsp vanilla Beat butter in a medium bowl until fluffy. Combine the icing sugar with the cocoa. Add additional milk, a bit a...
Read more

Jalaibi

-
Image
ING: 1 cup flour 1tsp level baking powder sieve both so that they mix in well together 2 pinch yellow food colour 3 cups sugar 1 ½ glass water cold water to mix Method: Make the sugar syrup, let it cool completely, it should be thick, only then the jalaibi will get it’s taste Mix the flour, with the food colour and mix it with COLD water, it will start turning very sticky like a glue, keep mixing strongly with a whisker till the batter is very creamy but not runny.  now heat the oil, fill in the icing device, and go round round with it dropping it in the oil and make the form of jalaibi . Don’t fry too long you will feel as the colour changes to a light brownish orange, take it out and put it directly in the syrup BUT take it immediately out after 4-5 seconds!!
Read more