How to make Khatte Meethe Prawns -
Prawns cooked with jaggery and tamarind.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Lemon Juice (नींबु का रस)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Khatte Meethe Prawns checkout Chinese Prawn And Mushroom Omlette, Coriander Lemon Prawns, Citrus Sizzling Prawns, Prawn Fritters On Sugarcane Sticks . You can also find more Snacks and Starters recipes like Lal Murgh - SK Khazana Steamed Cabbage Roll Tiranga sevai Rawa Dosa-SK Khazana
Khatte Meethe Prawns Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet and Sour
Ingredients for Khatte Meethe Prawns Recipe
Prawns shelled and deveined 12-16
Lemon Juice
Oil 2 tablespoons
Salt to taste
Lemon juice 3 teaspoons
Crushed black peppercorns 1/4 teaspoon
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Lemon rind grated 1/2 teaspoon
Five spice powder 1/4 teaspoon
Tamarind pulp 2 teaspoons
Jaggery (gur) grated 2 teaspoons
Ginger cut into thin strips 1/2 inch
Method
Step 1
Heat oil in a non stick wok. Place prawns in a bowl, sprinkle salt and 2 tsps lemon juice over them. Crush Sichuan peppers and add along with crushed peppercorns and mix well. Add to the wok.
Step 2
Add ginger paste, garlic paste, lemon rind, five spice powder and mix. Add tamarind pulp and grated jaggery and mix. Adjust salt and cook till the prawns are done. Do not overcook the prawns.
Step 3
Transfer only the prawns into a serving bowl. Thicken the marinade remaining in the wok. Add salt and remaining lemon juice to thin strips of ginger.
Step 4
Pour the thickened sauce over the prawns, garnish with the pickled ginger strips and serve hot.
Nutrition Info
Calories : 637 Kcal
Carbohydrates : 25.2 gm
Protein : 58.5 gm
Fat : 33.4 gm
Other : Iron- 18.2mg
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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.
