Name: Nestum Prawn-Jhinga
Prep time: 30 min
Total time: 30 min
Ingredients: 300 g King prawn; 1 tbsp Nestum (Oats); 1 tsp Ginger (chopped); 1 tsp Garlic (chopped); 2 nos Dry red chillies; 1 sprig Curry leaves; 1/2 tbsp Carnation milk (milk with 60% of water removed); 2 nos Egg yolk (beaten); 2 tsp Corn flour; 1/2 tbsp Butter; 1/2 tsp Chilli padi (chopped, Kanthari mulaku); 1/2 tbsp Light soya sauce; 1/2 tbsp Chilly sauce; 1/2 tsp Sugar; Oil (As reqd)

Nestum Prawn-Jhinga

Marinated prawns are deep fried and later mixed with egg yolks, nestum and other ingredients

No ratings yet

Print Recipe

Prep Time 30

Total Time 30

Cuisine Chinese

Servings people

Ingredients

300 g King prawn
1 tbsp Nestum Oats
1 tsp Ginger chopped
1 tsp Garlic chopped
2 nos Dry red chillies
1 sprig Curry leaves
1/2 tbsp Carnation milk milk with 60% of water removed
2 nos Egg yolk beaten
2 tsp Corn flour
1/2 tbsp Butter
1/2 tsp Chilli padi chopped, Kanthari mulaku
1/2 tbsp Light soya sauce
1/2 tbsp Chilly sauce
1/2 tsp Sugar
Oil As reqd

Instructions

Clean and de-vein the prawns.
Marinate the prawns in light soya sauce, corn flour and little salt for 15 minutes.
Heat oil in a kadai and deep fry the prawns to a golden brown color. Drain and keep fried prawns aside.
Melt the butter in a pan and pour the egg yolks through a sieve into the pan and fry till crisp and done. Drain and keep aside.
In the same kadai, Add chopped ginger, garlic, chilly sauce, chilli padi, curry leaves, sugar and nestum in the same pan. Mix well.
Now add fried prawns, fried egg threads and carnation milk.
Nestum prawn/jhinga, a tasty and easy to cook starter/side dish, is ready. Serve hot.