Skip to main content

Chilli Honey Prawns

Chilli-Honey Prawns is a simple, easy to make and delicious side dish for noodles or fried rice.
Ingredients
  • Prawns - 500 gms: (cleaned)
  • Red Chilli Power - 2 tsp
  • Pepper Powder - 1 tsp
  • Turmeric Powder - 1/2 tsp
  • Ginger-Garlic Paste - 1/2 tsp
  • Onion - 2 medium (cut into cubes)
  • Garlic - 1 pod (peeled and cut into cubes)
  • Capsicum - 1 small (cut into cubes)
  • Honey - 3 tbsp
  • Oil - 3-4 tbsp
  • Salt - as required
Preparation Method
  1. Marinate the prawns with 1 tsp chilli powder, pepper powder, turmeric powder, ginger-garlic paste and salt and keep aside for 30mins:
  2. In pan bring oil to heat and shallow fry the marinated prawns for 4-5mins: and keep aside.
  3. Add garlic to the pan and saute till the raw smell goes off.
  4. Add onion and saute till onion become transparent.
  5. Add capsicum and saute for 2-3mins:
  6. Mix honey and 1tsp of red chilli powder and add to the pan and mix well.
  7. Add prawns, mix well.
  8. Adjust the salt and cook for 4-5mins: in low flame keeping the lid closed.
  9. Mix well and remove from flame.
  10. Chilli Honey Prawns is ready to serve with noodles or friend rice.

Comments

Popular posts from this blog

Pachor / Rice Cooked in Jaggery Syrup

Pachor is rice cooked in jaggery syrup with coconut. Pachor will be served in churches in central travancore (especially in Kottayam) during feast.   Ingredients Cooked Rice - 2 cups Jaggery (grated) - 3/4 cup Coconut (grated) - 3/4 cup Salt - a pinch Nutmeg + Cardamom + Dry Ginger + Cumin - 1 tsp (powdered) Ghee - 2 tbsp  Sliced Coconut - 1/2 cup Preparation Method Fry sliced coconut in ghee and keep aside. Melt jaggery in one cup of water, strain and keep aside. To a pan add cooked rice, melted jaggery, coconut and salt; mix well and cook till the coconut and rice absorbs the jaggery syrup and become thick. Add the spice powder and fried coconut along with ghee; mix well and remove from flame and allow to cool. Enjoy the sweet and warm Pachor. Note: You can use any rice, I used the matta (brown) rice.

Elayada

Ingredients Rice Flour - 3 cups Grated Coconut - 1 cup Grated Jaggery - 1/2 cup Cumin Powder - a pinch Cardamon Powder - a pinch Salt - a pinch Plantain Leaf Preparation Method Add rice flour and salt to a bowl and mix well. Make a thick dough, adding lukewarm water little by little. Mix together jaggery, coconut, cumin powder, cardamon powder and keep aside. Take lemon size of rice dough and spread it to a medium size piece of plantain leaf evenly with wet fingers. Take spoon full of coconut-jaggery mix and spread that on the top of the spread-ed rice dough. Fold the plantain leaf from middle to inside. Cook them in a steamer at medium flame. The Elayada is ready when the dough separates from the plantain leaf. Remove from flame, allow it to cool and taste the mouth-watering Kerala special Elayada.

Sooji Gothambu (Broken Wheat) Upma

Ingredients Broken Wheat - 1 cup Onion- 1 (chopped) Green Chili - 2 (chopped) Ginger - 1 piece (chopped) Carrot - 1 (chopped) Oil - 3-4 tbsp Curry Leaves - as required Red Chili - 1-2 nos: Salt   - as required Grated Coconut - as required (optional) Preparation Method Boil water in a deep pan, add broken wheat and a pinch of salt and cook till broken wheat is  cooked and become soft. Transfer the wheat to a strainer and allow excess water to strain. In a pan bring oil to heat, add chopped onion, carrot, green chili, ginger, red chili and curry leaves and saute till the onion becomes golden brown. Add cooked wheat, mix well. Add salt if required, close the lid and cook for 5mins:. Remove from flame, garnish with grated coconut and serve healthy breakfast.