Coconut Shrimp

The secret to this dish is to keep the ingredients dry while preparing the dish, so that the prawns and onions are just sticky right before you add the coconut.

• • Prawns - 1 lbs. cleaned and de-veined

  • Garlic, - 3, finely minced

  • 1 Tablespoon ginger paste  

  • 1 Tablespoon Green Chili Paste

  • 1/8 teaspoon Red chilli powder

  • 1/4 teaspoon Turmeric powder

  • 1 Tablespoon Yogurt (or Lemon Juice)

  • 1/4 teaspoon salt.

  • 2 finely sliced yellow onions

  • 15-20 Curry leaves

  • 1 teaspoon Coriander powder

  • 1/2 teaspoon Fennel Seed powder.

  • 1/2 teaspoon fennelgreek leaves

  • 1/2 teaspoon Garam masala powder

  • 1/4 cup dry grated coconut

Method

• 1. Fully defrost frozen shrimp and dry with paper towel.

  2. Marinate the prawns in ginger paste, green chili paste, chilli powder, turmeric powder, yogurt and salt for 10 minutes.

  3. Put prawns in a shallow fry pan and on low cook them until they are just halfway done, about 5 minutes  This should cook out the majority of the water in them.  Drain any excess water.

  4. Heat oil in a pan (wok), add the finely minced garlic and saute for half a minute. Add sliced onions, fennel greek leaves and curry leaves and saute till the onions turn a light caramlized brown, approx 7-8 minutes.

  5. Add the cooked prawns, fennel seed powder, coriander powder and garam masala powder and stir fry for 3 minutes. Add the grated coconut and saute for 3 minutes.