INGREDIENTS:King Prawn (wash and devein it with termeric and littlebit salt added) 250 gms
Big Onion 2
Ginger 2 inch chopped
Garlic pods 3 chopped
Curry Leaves a bunch
Pepper 1/4 Teaspoon
Chili powder 1/2 Teaspoon (as needed)
Green chili 2 slit it
Coriander a handful
Groungnut refined oil
Salt as needed/Tincer of china salt
PREPARATION
* Heat oil in a kadai and add finely chopped garlic and ginger fry for 1 minute.
* Add curry leaves and onion fry for 3 minutes.
* Add slit green chili and fry for 1 minute.
* Add chili powder and fry for few second.
* Add prawn and mix well.
* Sprinkle pepper powder and salt.
* Close the pan with lid and cook the prawn.
* Garnish with coriander leaves.
* Spicy prawn fry is ready.
HISTORY:
Fried prawn (ebi furai) is a kind of deep fried cuisine popular in Japan. It is acknowledged by some to be a speciality dish of the city of Nagoya.
It is a popular ingredient of Japanese bento, with Fried Prawn Bentō, being a common menu item at bentō shops.
Usually Kuruma Ebi is used, but due to a decline in its cultivation, stores using black tiger shrimp have become more numerous. Recently there have even been places that use Ise Ebi. It is said that in 1900, as Tonkatsu and minced meat cutlets grew in popularity in Western food restaurants in Ginza, Tokyo, fried prawn—similar in nature—was invented.
These days, between one- and two-thirds of what are marketed as fried prawns are actually frozen[citation needed], which increases manufacturers' profits. Farmed prawns are getting larger and fatter than ever due to the addition of various chemicals into the water.
It is a popular ingredient of Japanese bento, with Fried Prawn Bentō, being a common menu item at bentō shops.
Usually Kuruma Ebi is used, but due to a decline in its cultivation, stores using black tiger shrimp have become more numerous. Recently there have even been places that use Ise Ebi. It is said that in 1900, as Tonkatsu and minced meat cutlets grew in popularity in Western food restaurants in Ginza, Tokyo, fried prawn—similar in nature—was invented.
These days, between one- and two-thirds of what are marketed as fried prawns are actually frozen[citation needed], which increases manufacturers' profits. Farmed prawns are getting larger and fatter than ever due to the addition of various chemicals into the water.
