How to make Fire Cracker Prawns -
Prawn wontons, so called because they are fiery hot and absolutely delicious.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Prawns (kolambi/jhinga), Red curry paste (रेड करी पेस्ट)
Cuisine : Chinese
Course : Snacks and Starters
For more recipes related to Fire Cracker Prawns checkout Kala Jhinga, Garlic And Hazelnut Crusted Prawns, Fish Pie, Chao Tom . You can also find more Snacks and Starters recipes like Chicken Strips Crab Chilli Toast Chunky Masala Potatoes Hawaiian Chicken Sandwich
Fire Cracker Prawns Recipe Card
Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.
Prep Time : 31-40 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Fire Cracker Prawns Recipe
Prawns (kolambi/jhinga) peeled and deveined, with tails intact 8
Red curry paste 1 tablespoon
Fish sauce 1 teaspoon
Salt to taste
Wonton wrappers 8
Basil leaves as required
Cornflour/ corn starch 1 tablespoon
Peanuts roasted, chopped 2 tablespoons
Oil for deep-frying
Method
Step 1
Place prawns on their sides and cut two slits through the underbelly of each prawn: the first slit about half an inch from the head and the other about half an inch from the first slit. This will prevent the prawns from curling while cooking.
Step 2
Mix together red curry paste, fish sauce and salt in a shallow dish.
Step 3
Add prawns and mix so that they are well coated with the paste. Cover and leave to marinate for half an hour.
Step 4
Place a prawn, slit side down, on the wrapper, with the tail projecting from the folded end. Place one basil leaf over the prawn and put half teaspoon roasted chopped peanut. Fold the bottom corner over the other end of the prawn.
Step 5
Fold the remaining sides of the wrapper over to make a tight roll.
Step 6
Heat oil in a wok and deep-fry the prawns till golden brown and cooked through. Drain on absorbent paper.
Step 7
Arrange them on a serving plate and serve hot.
Nutrition Info
Calories : 842 Kcal
Carbohydrates : 65.9 gm
Protein : 49.9 gm
Fat : 41.8 gm
Other : Niacin- 13.6mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
