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King Prawns In A Fennel Saffron Batter

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  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

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: 
Preparation Time: 
75 Minutes

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1823 Calories from Fat 692

% Daily Value*

Total Fat 78 g120.1%

Saturated Fat 15.6 g78.2%

Trans Fat 0.2 g

Cholesterol 750.9 mg250.3%

Sodium 6057.1 mg252.4%

Total Carbohydrates 209 g69.6%

Dietary Fiber 14.6 g58.2%

Sugars 22.1 g

Protein 78 g156%

Vitamin A 53.9% Vitamin C 43%

Calcium 141.5% Iron 97.9%

*Based on a 2000 Calorie diet

King Prawns In A Fennel Saffron Batter Recipe