Ginger prawns with peanut dip |
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Prep Time: 22 Minutes Cook Time: 20 Minutes |
Ready In: 42 Minutes Servings: 6 |
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From the magazine 'Young Times'. In this dish, the ginger, peanuts and coconut milk make an ultimate fusion of flavours! Ingredients:
16 prawns, headless |
1 teaspoon salt |
2 tablespoons lemon juice |
1 tablespoon ginger paste |
1 teaspoon green chili paste |
3 tablespoons oil |
1 cup roasted peanuts |
1/4 medium onion |
2 inches ginger |
1 teaspoon cumin seed |
1 teaspoon mustard seeds |
2 red chilies, whole |
1 tablespoon oil |
1 teaspoon tamarind paste |
salt |
1/2 cup coconut milk |
Directions:
1. De-vein prawns and remove shells.
2. Keep the tails.
3. The next thing to do is to apply salt, lemon juice, ginger and green chilli paste.
4. Keep aside for 15 minutes.
5. Heat oil in a shallow frying pan.
6. Cook marinated prawns for 2 minutes.
7. (Hint: Do not over cook prawns as they tend to become tough and rubber like).
8. Keep aside.
9. Now prepare the peanut dip.
10. For this, dry roast the cumin seeds, mustard seeds and whole chillies first.
11. Using half a cup of water, grind these to a fine paste.
12. Peel, wash and finely chop onion and garlic.
13. Then, heat oil in a pan.
14. Add ginger and onion.
15. Saute till onions become soft and change colour slightly.
16. Add peanut paste.
17. Cook on medium flame for a minute.
18. Dissolve tamarind paste in a little water and add that.
19. Cook for a few minutes.
20. Add salt.
21. Mix well.
22. Stir in coconut milk.
23. Simmer for 5 minutes.
24. Serve along side sauteed prawns!
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