Prawn Salad

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Preparation Time: 5 minutes
Cooking Time: 10 minutes
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Preparation Method

  • Wash and keep the prawns in a bowl.
  • Chop the mint leaves and spring onion.
  • Dice the onions finely.
  • Boil water in a saucepan along with curry leaves.
  • Add the prawns and allow it to boil for five minutes and drain it.
  • In a bowl, mix together mint leaves, coriander leaves, ginger, onion, garlic paste, spring onion, peas, salt, prawns, grated coconut and cumin powder.
  • Add vinegar and Idhayam sesame oil.
  • Squeeze lemon juice and stir with care.
  • Refrigerate for two hours and serve.
  • Simmer to a low flame and stir well.
  • Add fennel powder, ginger garlic paste, coriander powder, chilli powder and fry till the raw smell goes.
  • Toss the tomatoes till it becomes soft.
  • Pour required amount of water, and bring to boil.
  • Add green chillies, cooked leg pieces, required amount of water, ground coconut paste and stir well.
  • Adjust salt.
  • When the masala blends and coasts to the chicken, sprinkle coriander leaves.
  • Remove from fire and serve.
  • Heat a pan with Idhayam sesame oil.
  • Make into small pakora and deep fry in oil till golden brown.
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