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Coconut Prawns with Mango Chutney


By niya's world (Visit website)





Coconut Prawns with Mango Chutney

Serves: 2 - 3

Ingredients

16 medium prawns
1 cup grated coconut
200 gms refined flour
4 eggs
Oil for frying
Lemon juice of 2 lemons
4 spoons mango chutney
Half tsp red chilli powder
Salt and pepper to taste

Method

Peel the prawns and leave the tail intact. De-vein the prawns and marinate with lemon juice, salt and pepper.

Dust the prawns in refined flour, dip them in beaten egg and then coat the prawns nicely with grated coconut from all around, one prawn at a time.

Heat oil for frying on a slow flame.

Blend mango chutney, which is available in grocery stores in pet bottles, in a mixer with little water, lemon juice and red chilli powder to a sauce consistency.

Gently fry the prawns on slow flame till they turn light golden brown and serve hot with mango chilli chutney.

Recipe & Photo Credit - The Hindu & Chef Ravi Saxena


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