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Andhra prawn fry
- Dhruv Mittal
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Serving 4 as a starter
Easy
Total time: 20 mins
plus marinating
0 reviews
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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
Gluten free
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Ingredients
Nutrition
-
250g king prawns
raw, shelled
Marinade
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp lemon juice
- 1/2 tsp sea salt
Sauce
-
for frying vegetable oil
-
1 tsp mustard seeds
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10 curry leaves
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3cm piece ginger
finely chopped
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1 green chilli
finely chopped
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1 tbsp coconut milk
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1 tsp lemon juice
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1 tbsp desiccated coconut
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chopped to make 1 tbsp coriander
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1 lime
wedged to serve
Nutrition: per serving
-
kcal113
low
-
fat6.6g
-
saturates2.9g
-
carbs0.9g
-
sugars0.5g
-
fibre1g
-
protein11.9g
-
salt1g
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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.
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step 3
Fry for 30 seconds then add the chopped ginger and chilli.
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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.
Authors
Dhruv Mittal
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