L-bombay crisp prawns 2.jpg

SERVES 4

Ingredients - For the Marinade 

  • 1/2tsp ground turmeric
  • 1/2tsp chilli powder
  • 1/2tsp garlic paste
  • Salt to taste
  • Squeeze of lemon juice

 - For the Prawns

  • Sunflower oil for shallow frying 
  • 600g large raw prawns, shelled 
  • 6tbsp semolina 

Method 

  1. Mix all the ingredients of the marinade and mix the prawns into it.
  2. Heat the oil in a large frying pan.
  3. Roll some of the prawns in the semolina and place gently into the oil when it is hot. Reduce heat and fry the prawns for a couple of minutes on each side until done.
  4. Drain and remove onto kitchen paper. Drop in another batch of semolina coated prawns and proceed until all the prawns are done.
  5. Serve hot, accompanied by a crisp green salad.
  Chef Monisha Bharadwaj is an award winning author of 14 books and a food writer based in London, UK.  her books have sold over half a million copies in 8 languages. Monisha runs a successful Indian cookery school in London called Cooking With Monisha. In 2013, Monisha was invited to be Guest Lecturer at SOAS, University of London, to give a series of talks on ‘The History and Culture of India through its Food. 

 

Chef Monisha Bharadwaj is an award winning author of 14 books and a food writer based in London, UK.  her books have sold over half a million copies in 8 languages. Monisha runs a successful Indian cookery school in London called Cooking With Monisha. In 2013, Monisha was invited to be Guest Lecturer at SOAS, University of London, to give a series of talks on ‘The History and Culture of India through its Food.