How to make Peppy Prawns -
These prawns are light, absolutely delicious and completely irresistible.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Prawns (medium) (मध्यम आकार के प्रॉन्स), Black pepper powder (कालीमिर्च पावडर)
Cuisine : Fusion
Course : Main Course Seafood
For more recipes related to Peppy Prawns checkout Prawn Ambotik, Grilled Prawns with Burnt Kiwi Chutney, Karwari Prawn Curry, Malwani Prawns . You can also find more Main Course Seafood recipes like Pomfret In Prawn Sauce Barbeque Fish - SK Khazana Pomfret Ambotik Fish chilli-SK Khazana
Peppy 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 : 21-25 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Peppy Prawns Recipe
Prawns (medium) shelled and deveined 2 cups
Black pepper powder ½ teaspoon
Salt to taste
Black peppercorns crushed 4
Cornflour/ corn starch 2 tablespoons
Light soy sauce 2 tablespoons
Oil 1½ tablespoons + to deep fry
Garlic cloves crushed 3
Ginger chopped ¾ inch
Spring onions sliced 2
Spring onion greens sliced 3 stalks
Method
Step 1
Put salt, a ¼ teaspoon pepper powder, half the crushed peppercorns, 1 tablespoon cornflour and 1 tablespoon soy sauce in a bowl and mix. Add prawns, mix well and set aside to marinate for fifteen minutes. Mix remaining cornflour with 2 tablespoons water in a small bowl.
Step 2
Heat sufficient oil in a non-stick wok and deep-fry prawns for two minutes. Drain on absorbent paper.
Step 3
Heat 1½ tablespoons oil in a non-stick pan, add garlic, ginger and spring onions and sauté for two minutes on high heat.
Step 4
Add prawns, salt, remaining pepper powder, half the remaining crushed black peppercorns, remaining soy sauce, cornflour mixture and spring onion greens. Stir-fry on high heat for four minutes, or until the prawns are cooked through.
Step 5
Sprinkle the remaining crushed black peppercorns and serve hot.
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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.
