Recheado Masala Sungatta
Goan Spiced Fried Prawns
Submitted By: Taz
Ingredients:
1 lb Tiger OR King Prawns (Jhinga
/
Sungatta) - deveined and shelled
½ Cup Semolina Flour (Rava
/
Sooji)
¼ Cup Rice Flour (Chawal ka Atta
/ Tandula Pitt)
3 Tbs
Recheado Masala
Paste (homemade preferred)
¼ Cup Coconut Oil (Nariyal ka Tel
/
Naarl Tel)
-OPTIONAL-
1 Medium Red Onion (Pyaz
/
Piyavu) - halved and sliced
Preparation:
- Wash the prawns thoroughly and drain well
- Place the washed prawns and recheado masala paste in a bowl and toss to evenly coat on all sides - Set aside to marinade a minimum 1 hour (up to 8 hours)
- Heat oil in a large skillet or tava over medium heat until shimmering
- Add the onions (if using) to the skillet or tava and sauté until tender and translucent (apx 4 minutes)
- Spread the semolina and rice flour in a shallow dish - Remove the prawns from the marinade (don't shake off the marinade!) - Dredge the masala covered prawns in the flour to coat on all sides
- Increase heat to high and gently add the dredged prawns to the skillet or tava (don't over crowd the pan - cook in batches if necessary) and shallow fry for 5-7 minutes, turning as necessary until cooked through and coating is browned and 'crisp' - Transfer to a serving dish (repeat as necessary until all of the prawns are cooked)
- Serve hot garnished with a few lemon or lime wedges as an appetizer or alongside steamed rice, salad, and 'curry' or as part of any South Indian meal
