Jhinga ...prawns ....a heart-throb among fish lovers Here is a simple recipe for Prawn pakodas...absolutely yummy on a rainy day with masala tea/coffee/daru/dal chawal... 1. Take in a bowl, around 200gm of medium sized prawns ...shell removed and de-veined. (I don't like the frozen ones, since they seem to lack the flavor and freshness. It would be ideal if the prawns are sized such that 1 is enough for 1 pakoda) 2. Chop onion, ginger, garlic, green chilli and toss them into the bowl. (avoid ginger/garlic pastes since they have a sour taste) 3. Add 3 parts of besan (gram flour...kadalai maavu in Tamil ) and 1 part of flour. 4. Add salt as desired. 5. Add a bit of haldi for a good coloration. 6. Add water. Be careful to add only that much as to give a thick gooey consistency to the batter. The lesser the better. 7. deep fry and serve with your favorite sauce. TIP: U can add a few tea-spoons of coarse rice flour to the batter to get extra crunchy/crispy pakodas Comes out like this
I think I will try it with frozen Jhinga ! as that is what I get here but I would suggest you to kindly reduce the haldi.. then the taste will be even better !
