Nestum Prawn-Jhinga


Nestum Prawn-Jhinga

Marinated prawns are deep fried and later mixed with egg yolks, nestum and other ingredients
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Prep Time 30 minutes
Total Time 30 minutes
Cuisine Chinese
Servings 4 people


  • 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


  • 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.
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