Extreme Spicy Jumbo Tiger Prawns

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

3 jumbo prawns (size=couple of inches bigger than your palm)

For the marinade:
1 heaped tbsp- Cayenne pepper (adjust to your taste)
½ tbsp.- Turmeric powder
2 tbsp – Freshly made ginger garlic paste
a pinch Garam masala
a pinch Fennel powder
a pinch of pepper
Salt a little more than required when you taste
Few drops of water to make paste

For the garnish:
1 medium onion- sliced finely
1 strand curry leaves
2 green chiles

Instructions:

Devein the prawns and marinate with paste. Refrigerate for 2-3 hours.

Heat 2 cups of coconut oil in a pan for deep-frying. When the oil is very hot, fry the prawns, one at a time on high heat. Takes about 2 minutes on each side. Remove into a paper towel to drain excess oil.

In the same bowl that you marinated the prawns, add onion, curry leaves and chiles. Mix thoroughly till all the left over marinade is absorbed by the onion. Now, fry these on high heat till the onion is crisp and reddish brown. Drain, garnish prawns with the onions and serve hot.

From cardamonhills.blogspot.com