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Crispy Prawns with Dill Yoghurt

Serves:

Duration:

Difficulty: Easy

Ingredients

Small size prawns 26/30 40 ns clean and de-veined

  • Dill chopped 100 gms
  • Fennel seeds crushed  1 tbs
  • cumin seeds 1tsp
  • Turmeric powder 2 tsp
  • Chilly powder 1 tbs
  • Coriander powder 1 tbs
  • Salt
  • Ginger paste 1 tbs
  • Green chilly paste ½ tbs
  • Rice flour 120 gms
  • Cornflour 120 gms
  • Water
  • Oil for frying sunflower oil
Raita 
  • Natural yoghurt 200 gms
  • Dill chopped 50 gms
  • Shallots chopped 50 gms
  • Lemon juice ½
  • Salt to taste
  • Zest of 1 lemon

For Prawns:

Clean and devein the prawns and wash them in the cold water and pat dry them. Mix all the ingredients in a mixing bowl and add water to mix all the flour nicely. Heat the oil and deep fry the prawns and served with chilled dill yoghurt. 

For Raita:

Mix all listed ingredients together.

Garnish with a lemon wedge and fresh dill

Ingredients

Small size prawns 26/30 40 ns clean and de-veined

  • Dill chopped 100 gms
  • Fennel seeds crushed  1 tbs
  • cumin seeds 1tsp
  • Turmeric powder 2 tsp
  • Chilly powder 1 tbs
  • Coriander powder 1 tbs
  • Salt
  • Ginger paste 1 tbs
  • Green chilly paste ½ tbs
  • Rice flour 120 gms
  • Cornflour 120 gms
  • Water
  • Oil for frying sunflower oil
Raita 
  • Natural yoghurt 200 gms
  • Dill chopped 50 gms
  • Shallots chopped 50 gms
  • Lemon juice ½
  • Salt to taste
  • Zest of 1 lemon

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