Whenever I go to an Asian restaurant, my eyes search for something that is spicy and crispy, especially when it comes to Prawns recipe. And these Chilli Prawns are just my absolute favorite. Cut spring onions (scallions) into 4cm/1½ inch lengths and separate the white and green parts. We'll cook the white parts similar to onions, at the beginning of the stir fry and finish off with the green parts to freshen up the dish with a pop of vibrant green. In Indonesia dried shrimp is called ebi - the name was derived from either Chinese Hokkian dialects where "hebi" means "shrimp rice", or the Japanese word "ebi", which means "shrimp" (either fresh or dried). Ebi is an important part of Indonesian cuisine as well as Palembang cuisine. It is used in various Indonesian stir fried vegetable dishes, such as stir fried white cabbages with ebi. In Palembang, ebi is boiled, ground and sautéed to make a savoury shrimp powder used as a topping for pempek. Ebi is also used to make shrimp broth, which, along with coconut milk, forms the soup base for mie celor. The ebi powder is also sometimes used as a topping for asinan or rujak. After this, take a tadka pan, add oil to it and fry 1/4 chopped onion on high flame till the onion gets burnt. There are separate ways to make this prawns curry. Every family has their own version of making it. The prawn recipe that I explained today belongs to the Gaud Saraswat Brahmin(GSB)community of Goa. We call it sungtache hooman in Konkani (our native language). Sungta means prawns and hooman means fish curry.

Switch on the gas and in a tadka pan, add oil preferably coconut oil. Once the oil gets heated add chopped onion and fry till it gets slightly burnt. After onion gets burnt, give a tadka of burnt onion to the gravy and close the lid. Yes this recipe is spicy. If you prefer a milder curry, either use less or no green chillies or remove the seeds from them, Can I cook the spicy, dry prawn masala ahead of time? You can use Raw (Grey) or Pre Cooked (Pink) Prawns in this recipe. Both require very little cooking time. For marinating the prawns: We apply different spice powders like turmeric powder and red chili powder. Also, little amount of salt is added while marination.Sauce garlic & deglaze pan– cook some garlic in a little butter in the same pan (this gets really good garlic flavour into the sauce) then add the wine; Seafood is rich in vital nutrients like Omega-3 fatty acids and vitamins, most prominently used seafood is fish and shellfish. Fresh fish has a shorter shelf-life, and people have to use preservative methods to store them for little longer. Whereas, dried fish when stored in a clean airtight container can last for about 6-12 months. Many different types of seafood are dried and used widely all over the worldRich in protein and other minerals, fish is a favourite food for many. While many people believe that fresh fish is the way of consumption, there are oblivious to the fact that dry fish exist in the market. Dried fish allows the freshness of the fish to be preserved by removing the water content from the food. While all markets easily sell fresh fish on a daily basis, it is rare to see markets that supply actually fresh dry fish. bigbasket makes your search for dry fish much simpler by providing a variety of it online.You can also buy canned sea food online. Coconut: Coconut is added in this prawn curry recipe. Use freshly grated and not dedicated coconut. Also do not use frozen grated coconut. If using frozen grated coconut, then thaw it to room temperature and then add warm water while grinding to make gravy. Marinate prawns– just a brief 20 minute marinade for the prawns to infuse them with some garlic flavour. Because prawn flesh is so tender, it doesn’t need anymore than that; In a saucepan, add 1/4 cup water and prawns. Add 2 tablespoon ground gravy from the mixer-grinder. Let it cook for 2-3 minutes.

Prawns can be boiled in salted water for a couple of minutes if bought raw and are also delicious grilled, deep-fried, stir-fried or barbecued. Their flesh is grey when raw and turns pink and opaque once cooked. Make sure they're thoroughly cooked but take care not to overcook them or they'll become woolly and tough. Prawns - You can use any size prawns in this recipe, but I always tend to go for Jumbo King Prawns or Tiger Prawns. I would suggest medium sized prawns if that's all you have but nothing too small. During rainy season when we don’t get fresh fish in Goa, we make Sukya Sungtachi Kismoor or Dry prawns kismoor. The name kismoor means mixture or to mix everything together. This recipe is also known as sungta kismuri an tastes tangy and spicy. Dry prawns is also known as galmo and this recipe is also known as Goan galmo recipe.Raw Prawns need to be be cooked for 4 – 8 minutes depending on their size. Just make sure you turn them so they are coloured all over. Dried shrimp was introduced to the American South in the 18th-century colonial period by thriving Filipino fishers in Saint Malo, which was located in present-day St. Bernard Parish, Louisiana. Returnprawns into sauce to reheat them gently and bring it all together, then it’s ready to be served!