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King Prawns In A Fennel Saffron Batter

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Ingredients
  Fennel seeds 1 1⁄2 Teaspoon
  Coriander seeds 1 1⁄2 Teaspoon
  Ginger pulp 1 Teaspoon
  Garlic pulp 1 Teaspoon
  Chili powder 1 Teaspoon
  Salt 1 Teaspoon
  Tomato puree 1 Tablespoon
  Lemon juice 2 Tablespoon
  Frozen cooked king prawns 18 , defrosted and peeled
  Corn oil 2 Cup (32 tbs) (For Deep Frying)
For batter
  Eggs 3
  Self raising flour 8 Ounce (250 Gram)
  Milk 12 Fluid Ounce (350 Milliliter)
  Saffron strands 1 Teaspoon, crushed
Directions

1. Place the fennel and coriander seeds in a spice grinder and grind to a powder. Transfer to a bowl, add the ginger, garlic, chilli powder, salt, tomato puree and lemon juice and mix thoroughly. Add the king prawns and coat completely. Cover and leave to marinate for about 1 hour.
2. To make the batter, place the eggs in a bowl and beat until light and fluffy, then add the flour, milk, salt and crushed saffron. Beat well to make the batter thick and smooth. Dip the king prawns in the batter.
3. Heat the oil in a deep frying pan and add the prawns, one at a time, and fry until crisp and golden brown.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Prawn
Preparation Time: 
75 Minutes

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