![](http://www.vishualfoodie.com/wp-content/uploads/2023/01/eZy_watermark_21-01-2023_03-15-39-770x1024.jpeg)
I woke up this morning and realised my blog Vishualfoodie completes 8 years. Started with a gusto only to have dwindled posting over the last few years. But with a guarantee that the recipes on the blog have been loved and made repeatedly not only by me but my many who follow it. Some of the recipes have been a star attraction not only amongst followers families but also some of their business best sellers.
I honestly didn’t have time to cook anything elaborate and suddenly remembered this dish that aroused my curiosity after moving to Hyderabad.
![](http://www.vishualfoodie.com/wp-content/uploads/2023/01/eZy_watermark_21-01-2023_03-13-47-770x1024.jpeg)
Loose prawns are featured on many local Hyderabad restaurant menus under the Chinese section. It’s one of those Hyderabadi-Chinese inventions like the Apollo fish and the chicken 65. One day I finally decided to order it even though was highly amused by the name Loose Prawns. What a bang on dish. So flavourful and perfect snacky item with a few drinks.
Here is my humble attempt if not authentic attempt at Loose Prawns
Prawns 500 grams.
Green chili 3 Ginger 1″ Garlic 10
Corn starch 1 tablespoon.
All-purpose flour (Maida) 1 tablespoon.
Soy sauce 2 tablespoons.
Chili powder 2 tablespoons.
Curry leaves 2 springs.
Coriander chopped 1 bunch.
Sugar 1 pinch.
Oil to fry.
Salt to taste.
- Take a bowl, add prawns, salt, chilli powder, Soy sauce, mix it properly.
- Then add all purpose flour, corn starch and mix it. If mix is thick, then add little water.
- In a mixer add chopped Ginger & garlic, green chillies, curry leaves, chopped coriander leaves, sugar, salt and make a coarse paste.
- Heat oil and deep-fry the prawns.
- Heat oil in another pan, add coarse paste (earlier prepared) cook it till moisture is evaporated.
- After that add fried prawns, toss it.
Recipe courtesy Vah Re Vah
Recent Comments