| |
| Ingredients |
Quantity |
|
Prawns
with head & tail
Lime
Parsley
Salad
oil
Pepper, Salt
Ginger & garlic paste
Egg
Maida
Corn flour
Bread
crumbs
Refined
oil
Potatoes
Lettuce
|
200
g
1
1
sprig
5 ml
To taste
10 g
1
25
g
25 g
50 g
100
ml
100 g
50
g
|
| Method of preparation
1.Marinate the prawns in salad oil, pepper, salt, limejuice and ginger garlic paste.
2.Dust in seasoned flour.
3.Pierce the prawns with toothpicks from head to tail and dip in seasoned beaten egg, roll in breadcrumbs.
4.Fry until golden brown in colour.
5.Remove toothpicks and serve hot in bed of lettuce leaves with French fries, lime wedge and parsley sprigs |
| |
| Courtesy:
Bolghatty Palace, Ernakulam
|
|
|
