Ginger prawns with peanut dip Recipe

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Ingredients:

Serving

16 prawns , headless
1 tsp salt
2 tbsp lemon juice
1 tbsp ginger paste
1 tsp green chili paste
3 tbsp oil
1 cup roasted peanuts
1/4 medium onion
2 inches ginger
1 tsp cumin seed
1 tsp mustard seeds
2 red chilies, whole
1 tbsp oil
1 tsp tamarind paste
salt
1/2 cup coconut milk

Directions:

De-vein prawns and remove shells.
Keep the tails.
The next thing to do is to apply salt, lemon juice, ginger and green chilli paste.
Keep aside for 15 minutes.
Heat oil in a shallow frying pan.
Cook marinated prawns for 2 minutes.
(Hint: Do not over cook prawns as they tend to become tough and rubber like).
Keep aside.
Now prepare the peanut dip.
For this, dry roast the cumin seeds, mustard seeds and whole chillies first.
Using half a cup of water, grind these to a fine paste.
Peel, wash and finely chop onion and garlic.
Then, heat oil in a pan.
Add ginger and onion.
Saute till onions become soft and change colour slightly.
Add peanut paste.
Cook on medium flame for a minute.
Dissolve tamarind paste in a little water and add that.
Cook for a few minutes.
Add salt.
Mix well.
Stir in coconut milk.
Simmer for 5 minutes.
Serve along side sauteed prawns!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	276.75 Kcal (1159 kJ)
Calories from fat	231.67 Kcal
		% Daily Value*
Total Fat	25.74g	40%
Sodium	401.41mg	17%
Potassium	260.98mg	6%
Total Carbs	9.83g	3%
Sugars	1.9g	8%
Dietary Fiber	2.98g	12%
Protein	4.8g	10%
Vitamin C	24.8mg	41%
Iron	1.7mg	10%
Calcium	27.1mg	3%

Amount Per 100 g
Calories	333.06 Kcal (1394 kJ)
Calories from fat	278.8 Kcal
		% Daily Value*
Total Fat	30.98g	40%
Sodium	483.08mg	17%
Potassium	314.09mg	6%
Total Carbs	11.83g	3%
Sugars	2.28g	8%
Dietary Fiber	3.59g	12%
Protein	5.78g	10%
Vitamin C	29.8mg	41%
Iron	2.1mg	10%
Calcium	32.7mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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