Remember the Kerala style pepper prawns fry that went with the udon noodles a few posts back?
They were the yummiest Kerala style prawns adding the right amount of tang and crunch to the soft, gooey udon. Crazy as it sounds, the marriage between the Malyali prawns’ fry and Japanese udon noodles was a happily ever after with a touch of spice all along. How amazing is that!
The prawns were so great that I thought they were worth a deep dive. I mean just in case you would like to serve up just the prawns fry with no noodles. The best thing is there are so many ways to enjoy this dish. If you prefer the more traditional dish, you can serve them on a bed of bland rice. For something a little more western, these prawns also make for a great topping on canapes. You can put them on an almond cracker. Add a dash of lime and sprinkle of sesame and there you have the perfect finger food with your favorite cocktail. Speaking of cocktails, happy Friday folks!
Scroll down for the recipe. You may also want to check my recipe for prawns in coconut cream sauce.
- Prawns (cleaned and deveined)- 250 gm
- Small onion (finely sliced)-1
- Green chili (chopped fine)- 1 (go higher on chilies if you like it hotter)
- Red chili powder-1/2 teaspoon
- Turmeric powder-1/2 teaspoon
- Black pepper powder-1 teaspoon (freshly ground works best, but you could use packaged too)
- Curry leaves- 3 sprigs
- Ginger-garlic paste- 1.5 tablespoons
- Freshly grated ginger and garlic-1 tablespoon
- Salt-1 tablespoon to taste
- Oil-2 tablespoons
- Marinate the prawns overnight in a refrigerator or at least a couple of hours with green chilies, red chili powder, turmeric powder, pepper powder, salt and freshly grated ginger and garlic. Take it out of the refrigerator a 15 minutes before cooking
- Heat oil in a wok and add sliced onions and curry leaves. Cook on medium heat till the onions are brown and aroma from the curry leaves fills your kitchen
- Add ginger-garlic paste and cook for another 2 minutes
- Add the marinated prawn-spice mixture and mix well. Cook on medium-low heat for 5-7 minutes till the spices are well incorporated and the prawns get a reddish brown hue
- Serve hot as finger food on thin crackers or mix with noodles as a complete meal
Calories (for 100gms)- 100 Nutrition- Protein/Vitamin B Complex/Iron/Potassium/Iodine/Phosphorous It does wonders for your- Muscles/Blood/Bones/Teeth/Nerves This is “My 1pm/8pm Meal”