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Thread: Prawn pakoray

  1. #1
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    Default Prawn pakoray

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    • 1 1/2 lbs of Shrimps (Prawns) (shelled & de-veined)
    • 1 Egg White
    • 2 1/4 tbsp. of Corn Flour
    • A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (roughly chopped)
    • 1 tsp. of Ginger Paste (Pisi Adrak)
    • 1 tsp. of Garlic Paste (Pisa Lasan)
    • 1/2 tsp. of Black Pepper Powder (Kaali Mirch)
    • Salt (to taste)
    • Cooking Oil (for deep frying)

    1) Set aside the chopped coriander/cilantro leaves.
    2) Shell the shrimp (prawns), wash them thoroughly and pat dry with a paper towel. Mix the shrimp (prawns) and all of the above ingredients together (except the oil). Make into a walnut (or even smaller) sized balls and set aside.
    3) In a deep skillet heat the oil. When the oil gets hot lower the heat to medium and fry these balls in the oil until golden brown.

    Tip: If you prefer, instead of making balls, use a tablespoon to spoon out the shrimp mixture into the hot oil
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