How to make Garlic And Hazelnut Crusted Prawns -
Melt in the mouth starter with a nutty cover.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Prawns (kolambi/jhinga), Garlic (लहसुन)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Garlic And Hazelnut Crusted Prawns checkout Kala Jhinga, Fish Pie, Chao Tom, Fried Prawn Balls . You can also find more Snacks and Starters recipes like Scrambled Egg Cup Fried Herbed Mozzarella Chilli Tofu Talela Bangda
Garlic And Hazelnut Crusted 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 : 26-30 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Garlic And Hazelnut Crusted Prawns Recipe
Prawns (kolambi/jhinga) deveined with tail intact 16
Garlic chopped 30 cloves
Hazelnuts roasted and crushed 1 1/2 cups
Bread crumbs 1 cup
Salt to taste
Red chilli powder 1/2 teaspoon
Lemon juice 2 tablespoons
Refined flour (maida) 1 cup
Garlic paste 1 teaspoon
Ginger paste 1 teaspoon
Egg 1
Oil to shallow fry
Method
Step 1
Mix the crushed hazelnuts and breadcrumbs in a bowl and set aside. Slit the prawns in the middle and open out. Add salt, red chilli powder, lemon juice and mix. Set aside to marinate for fifteen minutes.
Step 2
Take refined flour in a bowl. Add ginger paste, garlic paste, salt, egg and mix. Add a little water and mix to make a thick batter.
Step 3
Heat oil in a pan on low heat, taking care that it does not get too hot. Take the hazelnut mixture in a plate, add chopped garlic and mix.
Step 4
Dip the prawns, one by one, in the flour batter, roll in the hazelnut mixture and press well.
Step 5
Place the prawns in the pan and shallow fry on low heat turning sides till both the sides are cooked to a light golden brown. Do not cook on high or it will burn.
Step 6
Serve hot.
Nutrition Info
Calories : 2531 Kcal
Carbohydrates : 174.6 gm
Protein : 105.2 gm
Fat : 156.9 gm
Other : Iron- 25.5mg
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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.
