Ingredients:
• 8 pieces medium sized prawns, shelled and deveined (with tail intact).
• For the Batter:
• 1 – Egg white.
• 2 tbsp – plain flour.
• 1/2 tbsp – Corn flour.
• A pinch salt.
• A pinch pepper.
• 1 tsp – Ginger juice.
• For the Masala:
• 1 large onion, chopped.
• 2 tbsp – ginger/garlic paste.
• 2 green chillies, chopped.
• 1 tsp – chilli paste.
• 16 curry leaves.
• 1 tbsp – Ginger juliennes.
• 1 tbsp – Tomato ketchup.
• 1 tbsp – Tomato puree.
• 1 tbsp – soya sauce/oyster sauce.
• 1 tbsp – sugar.
• 4 tbsp – yogurt.
• 1 tsp – Tomato paste, whisked into the yogurt.
• 4 tbsp – oil.
• 2 tbsp – coriander leaves, chopped.
• Salt to taste.
• oil for deep frying.
Method:
- Mix all ingredients for the batter in a bowl with a little water till a batter of dipping consistency is reached.
- Heat oil in a wok. Dip the prawns in the batter and deep fry for 2-3 mins.
- Heat 4 tbsp oil in a wok and fry the chopped onions till pink.
- Add the green chillies and ginger garlic paste.
- Fry till onions are golden brown.
- Add the curry leaves, chilli paste and saute for 30 seconds.
- Now add the yogurt and saute till the oil separates.
- Add the sauces, tomato puree, ketchup, sugar and ginger juliennes.
- Add the fried prawns and 2 to 3 tbsps of water if needed to coat the prawns over with the sauces.
- Stir-fry for another 30 seconds on low heat.
- Serve garnished with coriander leaves.