Category : Seafood
Author : 72
Hits : 2087
Date : 28/11/2002
12 Prawns, medium sized (Shrimp)1 Egg1 tbsp CornflourWhite pepper As required 1/2 cup Spring onions finely chopped1/4 cup Spring onion tops finely chopped1 tbsp Ginger, finely choppedAjinomoto As required 3/4 tsp Peppercorns4 Spring onions, sliced (for garnish)4 Pineapple, thinly sliced (for garnish)Oil for frying As required Salt As required
1. Clean the prawns and pat dry with paper towels.2. Marinate the prawns with the egg, cornflour, salt and pepper and set it aside for 20 mins. 3. Roast the pepper corns on a tava for about 4 minutes, remove from heat and set asdie. 3. In a skillet deep fry the prawns till golden brown, remove from heat and drain off the excess oil. 4. In pan stir fry the spring onions, ginger and ajinomoto and a little bit of salt for 2 to 3 minutes. 5. Add the roasted peppercorns to the prawns and vegetables and mix well. 6. Arrange the prawns on a serving dish and garnish it with the sliced spring onions and pineapple. 7. Serve as an appetizer or starter.
Also called Shaddock and Chinese grapefruit, pummelo is eaten fresh, in salads, or used in jams, jellies, marmalades and syrups.
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