Rate this recipe!
| Prep Time | 30 minutes |
| Servings |
people
|
Ingredients
- King prawn - 300 g
- Nestum(Oats) - 1 tbsp
- Ginger(chopped) - 1 tsp
- garlic(chopped) - 1 tsp
- Dry red chillies - 2 nos
- Curry leaves - 1 sprig
- Carnation milk(milk with 60% of water removed) - 1/2 tbsp
- Egg yolk(beaten) - 2 nos
- Corn flour - 2 tsp
- Butter - 1/2 tbsp
- Chilli padi(chopped, Kanthari mulaku) - 1/2 tsp
- Light soya sauce - 1/2 tbsp
- Chilly sauce - 1/2 tbsp
- Sugar - 1/2 tsp
- Oil(As reqd) -
Ingredients
|
Rate this recipe!
|
Instructions
- Clean and de-vein the prawns.
- 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.
- Nestum prawn/jhinga, a tasty and easy to cook starter/side dish, is ready. Serve hot.
Share this Recipe
