Andhra prawn fry - Dum Biryani House

Andhra prawn fry

  • serving 4 as a starter
  • Easy

Chef Dhruv Mittal shares Hyderabadi recipes from the menu at DUM Biryani House in London. These gluten-free Andhra fried prawns are packed with fresh and zesty flavours. This dish is low in calories and a great dinner party starter

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*This recipe is gluten-free according to industry standards

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Ingredients

  • king prawns 250g, raw, shelled

Marinade

  • ginger paste 1 tsp
  • garlic paste 1 tsp
  • ground turmeric 1 tsp
  • chilli powder 1 tsp
  • lemon juice 1 tsp
  • sea salt 1/2 tsp

Sauce

  • vegetable oil for frying
  • mustard seeds 1 tsp
  • curry leaves 10
  • ginger 3cm piece, finely chopped
  • green chilli 1, finely chopped
  • coconut milk 1 tbsp
  • lemon juice 1 tsp
  • desiccated coconut 1 tbsp
  • coriander chopped to make 1 tbsp
  • lime 1, wedged to serve

Method

  • Step 1

    Put all of the marinade ingredients into a bowl with the prawns and stir gently. Cover and chill for 30 minutes.

  • Step 2

    Heat 1 tbsp of vegetable oil in a large frying pan over a medium heat. Add the mustard seeds and curry leaves.

  • Step 3

    Fry for 30 seconds then add the chopped ginger and chilli.

  • Step 4

    After 1 minute add the prawns and marinade, and fry gently for 4-5 minutes until the prawns are just cooked through.

  • Step 5

    Mix in the coconut milk, bring to a boil then remove the pan from the heat and add the lemon juice.

  • Step 6

    Serve sprinkled with coconut and coriander, and lime wedges for squeezing.

Nutritional Information

  • Kcals 113
  • Fat 6.6g
  • Saturates 2.9g
  • Carbs 0.9g
  • Sugars 0.5g
  • Fibre 1g
  • Protein 11.9g
  • Salt 1g
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