INGREDIENTS:
Jhinga fish (10-15 pieces) neatly cleaned.
Salt to taste.
Red chilli powder (1 tsp), turmeric powder ( a pinch).
Ginger paste (1 TBs).
Vinegar (1 TBs).
Sooji (1 cup).
Cornflour (2 TBs).
Oil.
PROCEDURE:
Marinate prawns with salt, turmeric powder, chilli powder, ginger paste, corn flour, vinegar for 30 minutes. Now heat excess oil in a pan, and take each piece of prawn and dip it in sooji and leave it in wok, fry it till golden brown and remove. Serve it with sauce taste yummy and crispy even children will love it.
Jhinga fish (10-15 pieces) neatly cleaned.
Salt to taste.
Red chilli powder (1 tsp), turmeric powder ( a pinch).
Ginger paste (1 TBs).
Vinegar (1 TBs).
Sooji (1 cup).
Cornflour (2 TBs).
Oil.
PROCEDURE:
Marinate prawns with salt, turmeric powder, chilli powder, ginger paste, corn flour, vinegar for 30 minutes. Now heat excess oil in a pan, and take each piece of prawn and dip it in sooji and leave it in wok, fry it till golden brown and remove. Serve it with sauce taste yummy and crispy even children will love it.
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