Clean and wash prawns.

Marinate it with chilli powder, turmeric powder, pepper powder, salt and lime juice / vinegar. Keep it aside for half an hour.

Heat 1/2 cup oil in a pan and fry the prawns, drain and keep it in a bowl.

In the same oil used for frying prawns, add sliced shallots and garlic and saute by adding little salt.

Mix kashmiri chilli powder with 1/4 cup vinegar to form a fine paste.

When the shallots / garlic become golden brown, add the chilli-vinegar paste and mix it well.

To this, add the fried prawns, sugar and little more salt and mix it uniformly and keep it in a low flame for about 15 minutes.

Wash and clean the bottle which is used to keep the pickle. Wipe it with a clean cotton cloth or tissue paper so that not even a single drop of water remain inside.

Pour 1/4 cup vinegar in the bottle, close it and shake well so that each and every corner of the bottle is coated with vinegar. :-This is a tip to prevent the pickle from fungus attack and to keep it for a long time).

Open the bottle and pour the vinegar out.

Fill the bottle with prawn pickle.

Sprinkle 1/2 teaspoon vinegar over the pickle before closing the bottle with its lid.

:- Prawn pickle is ready to serve. :- It will taste good if we serve after keeping it for 2 or 3 days.