Tiger Prawn Crispy Lollipop
Non Veg
  • Serving For

    icon 3 Persons
  • Preparation Time

    icon 30 Minutes
  • Cooking Time

    icon 12--15 Minutes
  • Ready In

    icon 45 Minutes
icon

Tiger Prawn Crispy Lollipop

Ingredients

  • 6 pcs jumbo prawns or 8 pcs medium sized prawns cleaned & de-veined.
  • A few wooden skewers (bamboo sticks).
  • Juice of ½ a lemon.
  • ½ tsp salt.
  • 2 tsp garlic paste.
  • 2 tsp ginger paste.
  • ¼ tsp salt.
  • 4 tbsp lemon juice.
  • ½ cup yogurt (dahi).
  • 1 cup flour (maida).
  • ½ tsp pepper powder.
  • ½ tsp cumin (jeera) powder.
  • 1 tbsp chana masala.
  • 1 tsp coriander (dhania) powder.
  • ¼ tsp turmeric (haldi).
  • ½ tsp baking powder.
  • 4 tbsp chopped mint (pudina).
  • ½ tsp salt or to taste.
  • ¼ cup water.
  • ¾ cups crushed cornflakes.
  • ½ tsp chilli flakes.
  • Chat masala.

Direction

Step 1 - Sprinkle ½ tsp salt and juice of ½ a lemon over the prawns. Mix and keep aside for 15 minutes. Wash well and pat dry.

Step 2 - Mix all the ingredients of the marinade in a bowl. Add prawns and mix gently. Keep aside for at least 30 minutes.

Step 3 - Mix all ingredients of the batter in another bowl. Add prawns with the marinade to the bowl. Skewer one prawn on one wooden stick or big toothpicks.

Step 4 - Roll skewered prawns in the cornflakes mixture and refrigerate for 15 mins.

Step 5 - Pre-heat oxy fryer for 5 minutes. Arrange the skewers in fry basket and close it properly. Keep the fryer at 180ᵒ C for 10-12 minutes. Serve with pudina chutney.

Tip #1KEEP IT FRESH

You can make the yogurt marinade and the sauce a day or two ahead, but don’t even think of taking any shortcuts with the fresh ginger and garlic for either—peel and chop them right before using. “Garlic really loses its joy once it’s been chopped or blitzed in the food processor”.

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