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Fort Kochi Ebrochure

Finger Prawns

Prawns with head & tail - 200 g
Lime - 1
Parsley - 1 sprig
Salad oil - 5 ml
Pepper, Salt - To taste
Ginger & garlic paste - 10 g
Egg - 1
Maida - 25 g
Corn flour - 25 g
Bread crumbs - 50 g
Refined oil - 100 ml
Potatoes - 100 g
Lettuce - 50 g

Method of preparation
Marinate the prawns in salad oil, pepper, salt, lime juice and ginger garlic paste. Dust in seasoned flour. Pierce the prawns with toothpicks from head to tail and dip in seasoned beaten egg, roll in breadcrumbs. Fry until golden brown in colour. Remove toothpicks and serve hot in bed of lettuce leaves with French fries, lime wedge and parsley sprigs.

Courtesy: Bolghatty Palace, Ernakulam.

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