Saee got the reaction for the first time, and there didn’t seem to be any mosquitoes in the room, so logically I thought it must be the prawns. My doctors mind began ticking in the middle of the night thinking what I should do. Calamine on the skin and antihistaminic syrup later, my Saee was sleeping like a baby. She is a baby!
- 200 g prawns shelled and de-veined
- 3 tsp Kashmiri red chilli powder (gives a lovely color while not being too hot)
- 1 tsp turmeric powder
- 2 tsp ginger garlic paste
- juice of one lemon
- salt to taste
- 4 tbsp plain flour
- oil for deep frying
- My idea of de-veining the prawns is to run a small sharp knife all along its back right to the tail and then just lift the vein up. Most people in India just pull out the vein, but there’s a chance of breaking some part of the vein within.
- Wash the prawns two to three times in fresh water.
- Add the red chilli powder, turmeric powder, ginger garlic paste, lemon juice and salt. Mix well.
- Marinate for at least half an hour. If you are going to marinate more, keep the fish in the refrigerator.
- Heat the oil in a deep wok. Roll each prawn in plain flour and fry for two to three minutes.
- Eat hot!