Jhinga Phuljharhi Recipe - Cooking Index
Jhinga Phuljharhi Recipe - Cooking Index
| 8 teaspoons | 40ml | Prawns - cleaned, shelled (large) and deveined (but retain tail) |
| Oil for deep frying | ||
| For The Marinade | ||
| 1 tablespoon | 15ml | Lemon juice |
| 1 1/2 teaspoons | 7.5ml | Cornstarch |
| 1/4 teaspoon | 1.3ml | Yellow chile powder |
| Salt to taste | ||
| For The Batter | ||
| 400 | Flour | |
| 100 | Rice flour | |
| 5 | Egg yolks | |
| 75 | Cheese - grated | |
| 1/2 teaspoon | 2.5ml | Coarse black pepper powder |
| 1/4 teaspoon | 1.3ml | Fennel powder |
| 1/4 teaspoon | 1.3ml | Green cardamom powder |
| 1 | Cinnamon powder | |
| A few strands saffron | ||
| Salt to taste | ||
| Mix For The First Topping | ||
| 75 | Processed cheese - grated | |
| 2 tablespoons | 30ml | Cream |
| ***MIX FOR THE SECOND TOPPING AND REFRIGERATE*** | ||
| 2 | Egg yolks - whisked | |
| 2 | Tomatoes - chopped fine | |
| 2 | Spring onion greens - chopped fine | |
| 1 | Green chile - chopped fine | |
| 5 | Coriander leaves - chopped |
SKEWER the prawns from tail to head on wooden skewers. Mix all the ingredients for the marinade and evenly rub the skewered prawns with this marinade. Keep aside for 30 minutes. Sieve flour and rice flour separately into a bowl. Add the remaining ingredients for the batter and one liter ice cold water. Whisk to obtain a lumpy batter.
Refrigerate until required. Heat oil in a kadai over medium heat. Add a few drops of batter and, as soon as the batter droplets come to the surface, dip skewered prawns in the batter, and deep fry for three minutes. Drain and evenly brush with the first topping Then liberally sprinkle the second topping on the prawns. Finally glaze it in the broiler (or under the salamander) for a minute. Remove skewers and keep aside. Arrange prawns on a platter and serve with warm sauteed juliennes of carrot, potato, pumpkin and beans.
Source:
Cooking with Curry - Renu Arora
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